Recipe Archives->Mexican->Ponche De Pina

 
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.

Printable version: ponche-de-pina.txt.