1 (20-ounce) can juice-pack crushed pineapple, undrained 1 (15-ounce) can Coco Lopez® Cream of Coconut 2 cups apricot nectar, chilled 2 cups orange juice, chilled 1½ cups light rum, optional 1 (1-liter) bottle club soda, chilled In blender, puree pineapple and cream of coconut until smooth. In punch bowl, combine pureed mixture, nectar, juice and rum if desired; mix well. Just before serving, add club soda and serve over ice. Refrigerate leftovers. |