Pina Colada

Ingredients

• Fresh pineapple, peeled, cut, and frozen
• 6 ounces sweetened cream of coconut (Coco López)
• 2 ounces unsweetened coconut milk
• 8 ounces white rum
• 2 tablespoons fresh lime juice
• Maraschino cherries and lime wedges (for serving)

Directions

• Shake cream of coconut and coconut milk in their cans before measuring. Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice (about 15 oz.) in a blender until smooth. Transfer blender cup to freezer and freeze until mixture is thickened (it should be the consistency of a milkshake), 25–35 minutes.
• Blend again until mixture is the perfect slushy frozen drink consistency. Divide among glasses. Top off each with ½ oz. dark rum, if using, and garnish each with a cherry and lime wedge.