Ponche de Pina

• 3 Pineapple
• 3 cups Water
• 3 Cinnamon sticks*2 tsp whole Cloves
• 2 tsp whole Allspice
• 3/4 cup Sugar
• 1 cup 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.