Best Coco Punch Recipes
THE PUNCH COCO!
Slightly different from another coconut punch, this has grenadine to give it color and extra flavor. Simple and cooling..but be careful it has a kick. Taken from Cooking with AAF: King Creole...of the Sunny Islands
Provided by MarraMamba
Categories Punch Beverage
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients well,.
- Serve over crushed ice.
- Repeat until you have trouble measuring :).
COCO PUNCH
There's a very good reason that this is called "punch"!It's a refreshing drink and I'll bet you that you can't drink just one!
Provided by FLUFFSTER
Categories Punch Beverage
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Place first 4 ingredients in blender.
- Blend until smooth and frothy.
- Pour into brandy snifters.
- Garnish each glass with a pineapple wedge and serve.
PUNCH A LA NOIX COCO
From pina coladas to rum and coconut water, the fruit of the coco palm seems a natural pairing with the elixir of the sugar cane. From French Polynesia, here is a different twist on the rum and coconut theme-one that can be made in a larger quantity than given and kept on the sideboard or the bar until ready to serve. It only gets better.
Provided by Annacia
Categories Beverages
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the coconut in a bowl.
- Add the rum and allow it to soak for 1 hour.
- Strain off the rum into another bowl.
- Place the rum-soaked coconut in a square of cheesecloth and squeeze it into the rum bowl.
- Discard the coconut.
- Add the sugar, vanilla bean, lemon zest, and nutmeg to the bowl.
- Stir to mix well.
- Serve over ice and garnish with slices of coconut (if desired).
PUNCH à LA NOIX DE COCO
Provided by Jessica B. Harris
Categories Rum Punch Alcoholic Fruit Cocktail Party Backyard BBQ Cocktail Tropical Fruit Coconut Spirit Summer Party Drink
Yield Makes 2 drinks
Number Of Ingredients 8
Steps:
- Put the coconut in a large bowl. Add the rhum and allow it to soak for 1 hour. Strain off the rhum into another bowl. Place the rhum-soaked coconut in a square of cheesecloth and squeeze it into the rhum bowl. Discard the coconut. Add the sugar, vanilla bean, lemon zest, and nutmeg to the bowl. Stir to mix well. Serve over ice and garnish with slices of coconut (if desired).
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