- 2 cups fresh or canned pineapple juice
- 3/4 cup cream of coconut, such as Coco Lopez
- 1 cup light rum
- 3 cups crushed ice
- 4 fresh pineapple spears, for garnish
- Combine all ingredients except garnish in a blender. Pour into tumblers, garnish with pineapple spears, and serve immediately.