Ponche de Pina (hot Pineapple Punch Honduras)

Ponche de Pina (hot Pineapple Punch Honduras)


  • 3 pineapples
  • 3 c water
  • 3 cinnamon sticks
  • 2 ts whole cloves
  • 2 ts whole allspice
  • 3/4 c sugar
  • 1 c coconut milk
  • 1 qt light rum


Peel pineapples; chop or shread. Add water and let stand overnight. Put in large saucepan with spices, sugar, and coconut milk. Boil for 5 minutes. Strain liquid into large pitcher. Add rum and serve hot. Makes 8-12 servings. Note: If fresh coconut milk is not available, pour sweet milk over shredded coconut. Let stand for several hours. Squeeze through a cloth.

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