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Coconut Passionfruit Punch

Coconut Passionfruit Punch
This exotic punch is deliciously tropical in part to the passion fruit and pineapple, but the little bit of coconut extract puts it one step further. You can make this into an adult punch recipe by adding a few ounces of your favorite Jamaican rum.

Yield: 4 - 8 oz servings


Featured in this Recipe

Ginger, Ground

Ground Ginger


Jar, 1/2 Cup, 2 oz.

Preparation Instructions:

Slice the passionfruit in half and scoop the seeds into a sieve over a bowl. Use the back of a spoon to press the juice through the wire mesh. One passion fruit should produce one tablespoon of juice on average.

Combine passionfruit juice, pineapple juice, lemonade, and coconut extract in a bowl. Stir thoroughly.

Pour punch into a pitcher or punch bowl with slices of your favorite fruit. (see hint.)

Or, pour over ice in a tumbler glass and garnish with pineapple leaves, pineapple fruit, and cherries.

More About This Recipe

For extra credit: Make this ahead of time and freeze the juice in an ice tray. Use the frozen punch to keep it cold without diluting the recipe. You can also add a pinch of dried ginger root and cayenne pepper for extra gusto.

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