Frozen Piña Colada

• 2 ozlight rum
• 1.5 ozcream of coconut, like Coco López
• 1 ozpineapple juice
• 0.5 ozlime juice, freshly squeezed
• 1 cuppineapple chunks, frozen
• 1 cupice

Preparation

1. 1.

   Ahead of time, place pineapple chunks, fresh or removed from the can, in a container in the freezer for at least an hour, or longer.

2. 2.

   When ready to serve, combine all ingredients except garnish in a blender, making sure to shake the cream of coconut before adding. Puree until smooth, about 20–30 seconds.

3. 3.

   Pour into a hurricane glass, and garnish with pineapple wedge, maraschino cherry, and pineapple leaf (and/or miniature umbrella).