Pineapple, Passionfruit and Coconut Punch

Ingredients

1/2 pineapple, thinly sliced crossways
2 Tbs brown sugar
2 cups (500mL) pineapple juice, chilled
2 cups (500mL) coconut water, chilled
1/2 cup (125mL) passionfruit pulp
1/2 cup (125ml) coconut-flavoured rum, extra
1/4 cup (60mL) gold tequila, extra
1 cup mint sprigs
1 Tbs lemongrass paste
2 kaffir lime leaves, coarsely torn
2 cups crushed ice

Method

Heat a frying pan over high heat. Sprinkle pineapple with brown sugar. Cook, in batches, for 2 minutes each side or until caramelised. Transfer to a jug.

Add the pineapple juice, coconut water, passionfruit, rum or extra pineapple juice, tequila or extra coconut water, mint, lemongrass paste, lime leaves and ice. Stir to combine and serve immediately.

Credits: Coles

Photo Credits: Coles