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Pina Colada


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  • 4 ounces of Coconut Cream
  • 8 ounces of White Puerto Rican Rum
  • 12 ounces of unsweetened pineapple juice
  • 2 cups of ice to taste



Step 1

Blent all ingredients except ice in a blender until well blended. Then add ice and blend until slushy.

Refrigerate or serve immediately.

Garnish with pineapple spears and maraschino cherries.

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