First made in Puerto Rico back in 1952, with this rum, pineapple and coconut cream cocktail in your hand all you’ll be missing is the sand between your toes.
2 parts Bacardi Superior rum
1 1/2 parts of fresh coconut cream
1 part pineapple juice
3-4 slices fresh pineapple
3 parts caster sugar
1. Place all your ingredients into the blender (apart from the garnish!) and blend until a smooth consistency
2. Pour into a chilled (or even better, frozen) glass, then add your garnish and serve