2 oz of coco lopez cream of coconut
2 oz of Pineapple Juice
1 cup of crushed ice (or ice)
1 1/2 oz of Light Rum
Pour rum, cream of coconut and pineapple juice into a blender with one cup of crushed ice. Blend until smooth, and pour into a collins glass. Garnish with a slice of pineapple and a maraschino cherry, and serve.