|Cream of coconut||1⁄2 Cup (8 tbs)|
|Unsweetened pineapple juice||1 Cup (16 tbs)|
|Light rum||2⁄3 Cup (10.67 tbs)|
|Crushed ice||2 Cup (32 tbs)|
Refrigerate 6 cocktail glasses, to chill well — about 1 hour.
In electric blender, combine cream of coconut, pineapple juice, rum, and ice; cover, and blend at high speed 1/2 minute.
Pour into chilled glasses.
If desired, serve with a pineapple spear.
Note: Cream of coconut may be purchased as coconut-milk cream.Makes 1 quart; 8 servings.