1 tablespoon butter
1 clove garlic, minced
68 fluid ounces cranberry juice
4 quarts fresh pineapple chunks
1 cup rum
1 (20 ounce) can coconut
In a small saucepan, melt butter on medium heat. Stir in garlic and, when pan is hot add pineapple and rum. Stir vigorously until pineapple has completely rose. Let cool for 15 minutes. Transfer pineapple and rum mixture to a large mixing bowl and stir together coconut and citrus juices. Serve chilled.