- 2 ounces coconut cream (such as Coco López)
- 2 ounces pineapple juice
- 1 1/2 ounces aged rum
- 1/2 ounce rich chocolate sauce, plus a little extra for glass decoration
- Shredded coconut, for garnish
Combine all the ingredients in a blender cup. Add 3/4 cup of ice and blend at high speed until smooth. Swirl some chocolate syrup in a tall glass. Pour the contents of the blender into the glass. Top with a sprinkle of shredded coconut.
Recipe and photo reprinted with permission from the publisher, Houghton Mifflin Harcourt, from 101 Tropical Drinks by Kim Haasarud. Photography by Alexandra Grablewski. Copyright 2013.
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