Tropical Rum Punch
Email This Recipe Print Recipe Contributed by Eileen Goltz.

Ingredients 8 cups (2 quarts) guava nectar 6 cups unsweetened pineapple juice 1 cup fresh lime juice 2 cups coconut cream 3 cups light rum ice mold

Instructions

Chill all ingredients well before mixing. Mix all ingredients well in a large punch bowl. Float an ice mold in the punch(this is important because it helps dilute the punch). Serve over crushed ice, if desired. 

Serving Size

Makes 35 to 40 servings.

Notes

Exotic but easy to find ingredients make this punch special.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .