In a small saucepan, mix all the ingredients for the pineapple ginger syrup together over medium heat. Let simmer until all the sugar dissolves. Pour into a heat-safe container with a lid and let cool completely in the refrigerator.
Once cool add pineapple ginger syrup, guava juice, passion fruit juice, tart cherry juice, and coconut milk to a blender and pulse until well blended or simply stir the ingredients together in a large pitcher.
Pour over ice in serving glasses and enjoy.
