- 1 can (46 ounces) unsweetened pineapple juice, chilled
- 1 can (15 ounces) cream of coconut
- 1 quart vanilla ice cream
- 1 bottle (1 liter) club soda, chilled
- In a punch bowl, combine pineapple juice and cream of coconut. Add scoops of ice cream; gradually pour in club soda. Serve immediately. Yield: 16 servings (3 quarts).
Originally published as Frosty Pineapple Punch in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p64
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Reviewed Aug. 9, 2013
"My fiance and I were trying out different punch recipes for our wedding, and it looks like this is the one!! :) The tropical flavor and creamy texture got us hooked!"