2 1/2 quarts orange juice
2 cups pineapple juice
1 cup cream of coconut
2 small oranges -- thinly sliced and halved
3 cups vanilla ice cream
3 cups ginger ale
1/2 cup flaked coconut -- toasted, optional

Combine first 3 ingredients in a punch bowl. Cut a slit halfway through each orange slice and perch slices around rim of punch bowl.

Add tiny scoops of ice cream to punch bowl; add ginger ale. If desired, sprinkle some coconut over punch.

Yields 3 quarts.

1 (12-ounce) can pineapple juice concentrate
36 ounces water (3 juice containers)
1/3 cup brown sugar, lightly packed
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 teaspoons rum extract
lemon slices

Combine pineapple juice concentrate, water, brown sugar, cinnamon, nutmeg and cloves in large saucepan. Simmer 15 minutes. Add rum extract. Serve hot garnished with lemon slices.

Makes 6 cups.