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| What You Need: |
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¼ up coconut milk made from ¼ cup coarsely chopped fresh coconut and ¼ cup hot water
4 ounces (½ cup) canned pineapple juice
3 ounces dark rum
3 ounces light rum
1 ounce Cointreau or other orange-flavored liqueur
1 ounce strained fresh lime juice
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| How To Cook: |
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1. Combine the coconut milk, pineapple juice, dark and light rum, Cointreau and lime juice in the jar of an electric blender, and blend at high speed for about 30 seconds, or until the mixture is frothy.
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2. Pour the punch into 6 chilled 4-ounce old-fashioned glasses filled with ice cubes, and serve at once.
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