Yield: 1 servings
|1½ ounce||Coconut cream|
|4 tablespoons||Crushed pineapple|
|2 cups||Crushed ice|
Place all ingredients in blender and blend until smooth. Strain into highball glass or beer goblet and garnish with pineappple slice, orange, and cherry.
NOTE: Crushed pineapple juice canned in its own juice is preferable for a less-sweet drink; use pineapple canned in syrup for a sweeter concoction.
Recipe By : Joe Robertson