This tropical punch is so good during a hot summer day.
What you'll need
2 cans of mango nectar
2 cans of guava nectar
half of a pineapple
1 can of Goya coconut water
3 cups of ice
Sometimes, I like to freeze half of the pineapple before I cut it into chunks. You can buy frozen pineapple chunks if that makes it easier for you.
I like JUMEX nectars, you can find them in Kroger and Walmart. They're about .50 cents a can.
Pour your cans of nectar and coconut water into whatever container or pitcher you have available.
And don't do what I did but you should put the pineapple chunks in first. I was doing too many things at once and forgot...oops!
After adding your pineapples, nectars and coconut water, mix and let it marinate for an hour or two at room temperature.
After you allow it to marinate, add 3 cups of ice, stir and you're ready to serve.
Want to turn it into a cocktail? Just add a few splashes of Malibu pineapple and or Malibu coconut (wink wink).