1(15 ounce) can cream of coconut, (preferably Coco López)
4ouncespineapple juice
2ouncescoconut milk
2cupsice
2ouncesdark rum,optional
maraschino cherries,for serving
Instructions
Shake cream of coconut and coconut milk in their cans before measuring.
Add pineapple chunks, white rum, cream of coconut, pineapple juice, coconut milk, and ice in a blender until smooth. Transfer blender cup to freezer and freeze until mixture is thickened, 25–35 minutes.
Blend again and divide among glasses. Top off each with ½ ounce dark rum, if using, and garnish each with a cherry and pineapple wedge. Enjoy!