Exotic mud punch

Ingredients for 3 servings:

• n. B. ice cubes
• 1 can of mango(s), 260 g
• 1 can apricot(s), 260 g
• 1 can pineapple pieces, 260 g drained weight
• 200 ml coconut milk
• 100 ml Malibu Coconut Rum
• 100 ml white rum
• 500 ml peach juice
• 500 ml white wine
• 300 g vanilla ice cream

Instructions

Working time approx. 5 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 5 minutes

A great recipe for an exotic mud punch for any party.

First, slice the mango and apricots, then add them to the bowl with the juice and pineapple chunks. Now add the coconut rum and white rum, and let it sit for a few hours if necessary. The coconut milk may curdle a bit; to prevent this, whisk it in a shaker with a few ice cubes until creamy. Then add the peach juice, white wine, and vanilla ice cream, and stir thoroughly. Notes: You can add more Malibu if desired. If you prefer, you can also use coconut ice cream instead of vanilla ice cream. Since coconut ice cream isn’t available everywhere, I used vanilla ice cream.