Makes 4 Cocktails

INGREDIENTS

8 oz Rock Sound Original Light Rum

2 oz Rock Sound Smoked Coconut Rum

1/2 Fresh pineapple, peeled and cut into 1 1/2- inch pieces

6 oz Sweetened cream of coconut (we like Coco López)

2 oz Unsweetened coconut milk

2 Tbsp Fresh lime juice

For garnish: maraschino cherries, orange wedges, and pineapple fronds 

DIRECTIONS

1. Add pineapple pieces to a resealable plastic bag, laying them flat.  Freeze until solid, about 3 hours.

2. Shake cream of coconut and coconut milk in cans before measuring.

3. Purée pineapple, cream of coconut, coconut milk, Original Light Rum, lime juice, and 3 cups of ice in a blender until smooth.

4. Place blender cup in freezer for about 30 minutes until mixture is thickened the consistency of a milkshake.

5. Blend mixture again until the consistency of a perfect frozen drink.

6. Divide into glasses and top with 1/2 oz Smoked Coconut Rum.

7. Garnish with cherries, orange wedge, and pineapple fronds.