- 3/4 cup pineapple juice
- 1/2 cup canned sweetened cream of coconut (such as Coco López)
- 6 tablespoons white rum
- 6 tablespoons citrus-flavored rum
- 1/4 cup chilled whipping cream
- 3 tablespoons fresh lemon juice
- 4 cups crushed ice
- Grated lemon peel
- Ground nutmeg
- Place first 6 ingredients in large blender. Add ice. Cover and blend until smooth. Pour into two 14-ounce glasses. Garnish with grated lemon peel and nutmeg.
- Dip the rim of each glass in water, then press into a bowl of coarsely crushed toasted shredded coconut. To crush the coconut easily, rub it several times in the palm of your hand.