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Pineapple Coconut Mango Rum Punch 

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  • Author: Lexi
  • Total Time: 25 minutes
  • Yield: One drink


  • 1 oz white rum
  • 1 oz dark rum
  • 2 oz Bai Madagascar Coconut Mango
  • 1 ½ oz pineapple juice
  • 1 ½ oz mango juice
  • ¾ oz blood orange (or regular orange) juice
  • ¾ oz meyer lemon (or regular lemon) juice
  • ½ oz ginger simple syrup (recipe below)


Ginger Simple Syrup:

  1. If you have a juicer, juice enough fresh ginger to make ¼ cup of fresh ginger juice. In a saucepan over medium heat, combine ¼ cup ginger juice with ¼ cup agave syrup. Whisk to combine and let mixture come to a soft boil. Reduce heat and let simmer 7-10 minutes, stirring occasionally. Remove from heat and let cool completely before using. Store in airtight container in fridge for up to 2 weeks.
  2. If you do not have a juicer, replace the ginger juice with water and add in a few tbsp of thinly sliced fresh ginger to infuse. Strain before using.


  1. Add all ingredients to cocktail shaker filled with ice. Shake well and pour into chilled glass. Garnish with lemon slices and a pineapple spear. Enjoy!


This drink (like any other cocktail) is best served with fresh fruit juices. If you have a juicer, it’s definitely worth the time to juice fresh mango, pineapple and citrus! If you don’t have a juicer, you can still make fresh pineapple and mango juice by blending the fresh fruit in a high speed blender and straining the pulp out through a cheesecloth.

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Cocktails


  • Serving Size: 1 Cocktail
  • Calories: 404
  • Sugar: 81.4 g
  • Sodium: 35.4 mg
  • Fat: 0.3 g
  • Saturated Fat: 0.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 84 g
  • Fiber: 1.5 g
  • Protein: 2.6 g
  • Cholesterol: 0 mg