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This favorite recipe comes with best wishes for a Happy New Year.


1 can (15 1/2 -ounce) cream of coconut

30 ounces pineapple juice

3 cups white rum (more or less to taste)
Mix cream of coconut with 3 cups of pineapple juice, using a rotary beater so it liquefies. Add remaining juice. Beat well and refrigerate. Refrigerate rum.

When ready to serve, combine the two mixtures and serve over a block of ice in a punch bowl. Makes about 20 punch cup servings.

Recipe search: If you've been looking for a favorite old-time Buffalo News recipe and are unable to find it, send a postcard to Kitchen Archives, Lifestyles Department, The Buffalo News, P.O. Box 100, Buffalo, N.Y. 14240. We'll do our best to print some of the most often requested recipes. Requests cannot be acknowledged individually.

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