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Ponche De Pina (Hot Pineapple Punch)

Yield 8 Servings
3 pineapples
3 c water
3 sticks cinnamon
2 t whole cloves
2 t whole allspice
3/4 c sugar
1 c coconut milk
1 qt light rum

Peel pineapples; chop or shread. Add water and let stand overnight. Put in large saucepan with spices, sugar, and coconut milk. Boil for 5 minutes.
Strain liquid into large pitcher. Add rum and serve hot. Makes 8-12 servings.
Note If fresh coconut milk is not available, pour sweet milk over shredded coconut. Let stand for several hours. Squeeze through a cloth.

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