INGREDIENTS
4 ounces rum (silver is fine, but dark rum is even better)
4 ounces Coco Lopez Cream of Coconut
4 ounces pineapple juice
Pineapple wedge, for garnish
1 ½ cups ice
METHOD
Blend the rum, cream of coconut, and pineapple juice with ice until smooth and creamy. Throw a pineapple wedge or two in the blender, too, if you like. Pour into whatever glassware is desired. Garnish with the pineapple wedge. You’ll need a straw (preferably paper) for this one.