Kiwi Coconut Rum Punch

The Kiwi Coconut Rum Punch is tropical, creamy, and just the right amount of tangy. It starts with white rum for a smooth kick, then adds rich coconut cream and fresh lime juice for balance. Blended or muddled kiwi gives it a fresh, slightly tart flavor that stands out without overpowering. This drink is great for warm days, backyard lounging, or whenever you’re craving something fruity and smooth. Serve it over ice or blended for a frozen version, and garnish with a kiwi slice or lime wheel for a bright, refreshing finish. Simple, cool, and full of beach-day vibes.

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Tasting Notes

This Kiwi Coconut Rum Punch is bright, creamy, and full of fresh kiwi flavor. The white rum gives it a light kick, while coconut cream adds smoothness and a subtle tropical layer. Lime juice and simple syrup bring balance tart and sweet in equal parts. The fresh kiwi gives it a slightly tangy bite with a soft texture that blends right into the drink. Club soda on top keeps it light and easy to sip. The kiwi slice and mint garnish add fresh aroma and make it feel even cooler. It’s a smooth punch with a soft finish and a crisp edge.

Equipment and Glassware

You’ll need a shaker, muddler, fine strainer, and a jigger for measuring. If your coconut cream is thick, a small whisk helps blend it better. A rocks glass or a short tumbler works well—just enough room for the drink plus club soda. A spoon helps stir in the soda at the end without killing the bubbles. For best results, chill the glass before serving. A citrus knife and cutting board will help prep the kiwi and lime. If you’re making more than one, shake the base ingredients first and top each glass with soda separately.

Ingredients

• 2 oz white rum
• 1 oz coconut cream
• 1 oz lime juice
• ½ oz simple syrup
• 2 ripe kiwis, peeled and quartered
• Club soda, to top
• Garnish: kiwi slice and mint sprig

Instructions

• Add the kiwi pieces to a shaker and muddle well until juicy.
• Pour in the rum, coconut cream, lime juice, and simple syrup.
• Add ice and shake for about 15 seconds.
• Strain into a highball glass filled with fresh ice.
• Top with club soda.
• Garnish with a kiwi slice and mint sprig.

Pro Tips

• Use ripe kiwis they should feel soft but not mushy. If you want a cleaner texture, strain the kiwi purée through a fine mesh sieve before mixing.
• Shake the coconut cream well before measuring it tends to separate. If it’s too thick, stir it with a splash of the rum first. Use fresh lime juice for the best brightness.
• Chill all your ingredients to keep the drink cold longer without watering it down.
• Add the soda last and stir gently to avoid losing the bubbles.
• For a batch version, prep the punch base ahead and top each glass with soda as you serve.

When to Serve

The Kiwi Coconut Rum Punch is a great pick for warm days, backyard get-togethers, or any casual event where you want something fruity without being too sweet. It’s also perfect for daytime events—light, fresh, and easy to sip without feeling too heavy. It fits right in at brunch, pool parties, or tropical-themed nights. Serve it cold, over ice, and it’ll hold up whether you’re serving one or a whole group. The fresh fruit and mint make it look as good as it tastes, so it’s a hit at any gathering.

Which Liquor Brands to Choose

• Go with a smooth white rum Bacardí Superior, Don Q Cristal, or Flor de Caña 4 Year work well. You want something clean that won’t fight with the fruit.
• For coconut cream, Coco Lopez or Real Cream of Coconut are solid options thicker and more flavorful than canned coconut milk.
• Use fresh kiwis and fresh-squeezed lime juice for the best result.
• Club soda should be plain and crisp Topo Chico, Q, or Fever-Tree all work.
• For the garnish, slice the kiwi thin and use fresh mint right before serving to keep the look and aroma clean.

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