Source: Mickey’s Gourmet Cookbook
- 1 1/4 ounces rum
- 4 ounces pineapple juice
- 2 ounces coconut cream
- 1-ounce heavy cream
- 1 1/2 cups crushed ice
- Pineapple wedge
- In a blender on high speed, blend together the rum, pineapple juice, coconut cream, heavy cream, and ice. Blend for one minute.
- Into a 14-ounce cocktail glass, strain.
- Garnish with pineapple wedge.