(Makes a blenderful)
- 1 whole pineapple, shelled, cored and cut into chunks
- 6 tablespoons cream of coconut (not to be confused with coconut milk)
- 6 ounces amber rum (or, ideally, Myers' dark rum)
- 2 cups ice
- Place all ingredients in a blender and blend until smooth.
- Garnish glasses with pineapple wedge and serve immediately.