Ingredients
Scale
- 2 cups (480 ml or 16 oz) unsweetened pineapple juice
- 2 cups (480 ml or 16 oz) sweetened cream of coconut (I use Coco Lopez) See notes
- ½–¾ cup (120–180 ml or 4–6 oz) rum or to taste
- 4 handfuls of ice
- Pineapple wedges and maraschino cherries for garnish
Instructions
- Blend everything really well until smooth and serve. Garnish with pineapple wedges and maraschino cherries if desired.
Notes
If you can’t find cream of coconut you can substitute it with 1 cup unsweetened coconut milk and 1 cup sweetened condensed milk.