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Pineapple, passionfruit and coconut punch

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  • Vegetarian
  • Vegan
  • Gluten free
  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free

Get the party started with this tropical rum punch. It’s an irresistible cocktail of pineapple, passionfruit and coconut flavours.

  • Serves6
  • Cook time10 minutes
  • Prep time10 minutes
Two cups of pineapple, passionfruit and coconut punch with mint sprigs


  • 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) Coles Passionfruit Pulp
  • 1/2 cup (125ml) coconut-flavoured rum, or 1/2 cup (125ml) pineapple juice, extra
  • 1/4 cup (60ml) gold tequila, or 1/4 cup (60ml) coconut water, extra
  • 1 cup mint sprigs
  • 1 tbs lemongrass paste
  • 2 kaffir lime leaves, coarsely torn
  • 2 cups crushed ice

Nutritional information

Per Serve: Energy: 776kJ/186 Cals (9%), Protein: 1g (2%), Fat: 1g (1%), Sat fat: 0.1g (0%), Carb: 27g (9%), Sugar: 27g (30%) Fibre: 2g (7%) Sodium: 63mg (3%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

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

    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.

    Serve withmint sprigs.

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