90ml Captain Morgan Spiced Rum
3 tablespoons crushed pineapple, preferably fresh
60ml coconut cream (Trident)
30ml sugar syrup, or honey
1 cup ice cubes
Coconut cream is less likely to separate than coconut milk.
Sugar syrup can be made by using equal parts of white sugar and water. Bring to the boil in a small saucepan until the sugar has dissolved. Cool and store in the refrigerator.
Combine all ingredients in blender.
Blend on high for 40 seconds or until smooth
Pour into hurricane glasses.