Ingredients
5 ounces fresh pineapple juice
5 ounces fresh lime juice
3 ounces coconut water
15 ounces chilled white rum
6 ounces frozen coconut puree
3 ounces cane syrup
4 pineapple wedges, for garnish
Directions
Mix the pineapple juice, lime juice and coconut water; freeze in an ice cube tray until solid. Transfer the ice to a blender. Add the rum, coconut puree and cane syrup; blend until smooth. Pour into 4 chilled double rocks glasses; garnish with the pineapple.
Recipe and image credit: Food & Wine
