Ingredients
- 1 1/2 ounces light rum
- 2 ounces pineapple juice
- 2 ounces cream of coconut such as Coco López
- 1 1/2 cups ice
- Pineapple wedge and maraschino cherry optional, for garnish
Instructions
- In a blender, combine the light rum, pineapple juice, and cream of coconut.
- Add about 1 1/2 cups of ice. Blend on high speed until the mixture is completely smooth and creamy, with a frosty texture.
- Pour into a chilled hurricane or highball glass.
- Garnish with a fresh pineapple wedge and a maraschino cherry. Serve immediately.