Pineapple-Coconut Punch

By Vaughn Vreeland

Updated June 23, 2026

  • David Malosh for The New York Times. Food Stylist. Simon Andrews. Prop Stylist: Paige Hicks.
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10 min
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Based on the popular tiki drink known as a Painkiller, this big-batch punch requires no blending and is lightened with a bit of coconut water for a refreshing all-day cocktail. Either light or dark rum works well here, but a combination is preferable for a balanced cocktail that’s bright with a slightly complex finish. Adding frozen pineapple and dark sweet cherries just before serving not only chills the drink, but infuses it with flavor (and can be a fun snack as you drink).

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Ingredients

Yield:8 to 10 servings

  • 1½ cups coconut water

  • ½ cup canned cream of coconut 

  • 2 cups pineapple juice

  • ½ cup orange juice, preferably freshly squeezed 

  • 1 ½ cups rum (light, dark or a combination of both)

  • ½ teaspoon freshly grated nutmeg (optional)

  • 2 cups frozen pineapple chunks

  • 1 cup frozen pitted dark sweet cherries

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

26 grams carbs; 203 calories; 2 grams saturated fat; 3 grams fat; 1 gram fiber; 46 milligrams sodium; 1 gram protein; 22 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pitcher, whisk together the coconut water and cream of coconut until evenly blended. Add the pineapple juice, orange juice, rum and nutmeg (if using), and stir to combine. 

  2. Step 2

    If making ahead, refrigerate until ready to serve. Right before serving or transporting, add the frozen pineapple and cherries and enjoy.

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