- 2 ounces white rum, preferably Puerto Rican
- 1 ounce coconut cream
- 1 ounce heavy cream
- 6 ounces fresh pineapple juice
- Fresh pineapple wedge and maraschino cherry, for garnish
- In a blender, combine all ingredients, except garnishes, with ½ cup crushed ice.
- Blend for about 15 seconds, or until smooth. Serve in a 12-ounce glass.
- Garnish with pineapple and cherry.