- 2 oz. Prichard’s Fine Rum - 1 oz. coconut cream - 1 oz. heavy cream - 6 oz. fresh pineapple juice .5 cup of crushed ice
Add the rum, cream of coconut, heavy cream and pineapple juice in a blender. Add the ice and blend until smooth for about 15 seconds. Serve in a 12-ounce glass. Garnish with a fresh pineapple wedge and a maraschino cherry.