A vibrant, tropical party punch made with fresh strawberry purée, cream of coconut, white rum, and lime juice. Mixes in 10 minutes and serves a crowd beautifully.
Yields11 ServingsPrep Time10 minsCook Time5 minsTotal Time45 mins
The Punch Base
2white rum (16 oz)
2lbsfresh strawberries, hulled (about 4 cups)
1cupcream of coconut (e.g. Coco López) — NOT coconut milk
½cupfresh lime juice (about 4 limes)
2unsweetened coconut water
2club soda (added at serving time)
Optional Upgrades
2tbspsimple syrup (only if strawberries are under-ripe)
½cuppineapple juice (adds brightness)
Garnish
Fresh whole strawberries
Lime wheels
Fresh mint sprigs
Sweetened toasted coconut flakes (for rim)
1
Blend strawberries. Hull and add 2 lb of fresh strawberries to a blender. Blend until completely smooth. For a cleaner color, strain through a fine-mesh sieve. You should yield about 2 cups of purée.
2
Combine the base. In a large pitcher or punch bowl, combine the strawberry purée, cream of coconut, fresh lime juice, coconut water, and white rum. Stir vigorously for 30–60 seconds until the cream of coconut is fully incorporated and smooth.
3
Taste and adjust. Add more lime juice if the punch tastes too sweet. Add 1–2 tbsp simple syrup if your strawberries were under-ripe. The punch should taste bright, fruity, and slightly tart before adding soda.
4
Chill for at least 30 minutes. Cover and refrigerate the base. This rest period is not optional — the flavors meld significantly. You can refrigerate the base for up to 24 hours at this stage.
5
Add club soda at serving time. Pour 2 cups of club soda into the punch just before guests pour. Stir once gently. Adding soda early causes it to go flat within 20 minutes.
6
Serve over ice. Fill clear glasses with ice and ladle or pour the punch over. Garnish each glass with a whole strawberry on the rim, a lime wheel, or a mint sprig. For the coconut rim: brush glass rim with honey and roll in toasted coconut flakes before filling.
Nutrition Facts
11 servings
Serving size
240
Amount per serving
Calories200
% Daily Value *
Total Fat4g6%
Saturated Fat 4g20%
Trans Fat 0g
Cholesterol0mg
Sodium30mg2%
Total Carbohydrate24g9%
Dietary Fiber 1g4%
Total Sugars 20g
Includes 12g Added Sugars24%
Protein1g
Vitamin C60mg67%
Potassium280mg6%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
The Punch Base
2white rum (16 oz)
2lbsfresh strawberries, hulled (about 4 cups)
1cupcream of coconut (e.g. Coco López) — NOT coconut milk
½cupfresh lime juice (about 4 limes)
2unsweetened coconut water
2club soda (added at serving time)
Optional Upgrades
2tbspsimple syrup (only if strawberries are under-ripe)
½cuppineapple juice (adds brightness)
Garnish
Fresh whole strawberries
Lime wheels
Fresh mint sprigs
Sweetened toasted coconut flakes (for rim)
Directions
1
Blend strawberries. Hull and add 2 lb of fresh strawberries to a blender. Blend until completely smooth. For a cleaner color, strain through a fine-mesh sieve. You should yield about 2 cups of purée.
2
Combine the base. In a large pitcher or punch bowl, combine the strawberry purée, cream of coconut, fresh lime juice, coconut water, and white rum. Stir vigorously for 30–60 seconds until the cream of coconut is fully incorporated and smooth.
3
Taste and adjust. Add more lime juice if the punch tastes too sweet. Add 1–2 tbsp simple syrup if your strawberries were under-ripe. The punch should taste bright, fruity, and slightly tart before adding soda.
4
Chill for at least 30 minutes. Cover and refrigerate the base. This rest period is not optional — the flavors meld significantly. You can refrigerate the base for up to 24 hours at this stage.
5
Add club soda at serving time. Pour 2 cups of club soda into the punch just before guests pour. Stir once gently. Adding soda early causes it to go flat within 20 minutes.
6
Serve over ice. Fill clear glasses with ice and ladle or pour the punch over. Garnish each glass with a whole strawberry on the rim, a lime wheel, or a mint sprig. For the coconut rim: brush glass rim with honey and roll in toasted coconut flakes before filling.
AuthorEmma food bloggerDifficultyBeginner
