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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
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.