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  • 1/2 gallon pineapple juice
  • 1/2 gallon orange juice
  • 2 (15-oz.) cans Coco Lopez or other sweetened coconut cream
  • 1 (750 ml) bottle spiced rum
  • 1 whole nutmeg


  1. Combine juices, sweetened coconut cream and rum in a large pitcher or drink dispenser and mix well with a whisk or immersion blender.
  2. To serve, pour mix over crushed ice and garnish with freshly-grated nutmeg. Makes 1 1/2 gallons.

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The recipe was originally published as "PainKiller" Rum Cocktails on

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