Although the exact original recipe is known only to a lucky few, Daphne Henderson's rum punch with cream of coconut—born at Jost Van Dyke's Soggy Dollar beach bar—has eased the pain of many who have imbibed it. Silky cream of coconut and a sweet-tart blend of fresh orange and pineapple juices get a delicious hit of rich vanilla and molasses notes from rum in this famously soothing cocktail. A garnish of freshly grated nutmeg lends a spicy aroma to each sip.

Photo: Photo by Antonis Achilleos / Food Styling by Ana Kelly / Prop Styling by Lydia Pursell
Total Time:
5 mins


  • ½ cup bottled fresh pineapple juice

  • ¼ to 1/2 cup (2 to 4 ounces) rum (such as Pusser's Rum), to taste 

  • 2 tablespoons cream of coconut (from 1 [15-ounce] can)

  • 2 tablespoons fresh orange juice (from 1 orange)

  • Freshly grated nutmeg


  1. Pour pineapple juice, rum, cream of coconut, and orange juice into a cocktail shaker filled with ice. Place lid on shaker, and shake until well combined, 10 to 15 seconds. Strain evenly into 2 Collins glasses filled with ice, and garnish with nutmeg.


To prepare fresh pineapple juice: Using a juicer, juice 4 cups chopped pineapple (about 1 pound). Pour fresh juice through a fine wire-mesh strainer into a vessel; discard solids.

Related Articles