1 1/2 oz of whipped cream
3 tbsp of coconut milk
3 oz of captain morgan parrot bay coconut rum (or Coconut Rum)
chocolate syrup
1 of maraschino cherry (or cherry)
3 tbsp of crushed pineapples (or Pineapple)
Make a zig-zag pattern of chocolate syrup on the inside of the glass while turning the glass. Blend rum, coconut milk and pineapple, with 2 cups of crushed ice, on high for a few seconds, until all large chunks of ice are gone. Pour into glass. Top with whipped cream and a cherry.