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Prep Time: 2 Minutes Cook Time: 0 Minutes |
Ready In: 2 Minutes Servings: 1 |
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This recipe was originally created by a man called Monchito in Puerto Rico in 1954. For the kids we used lots of ice cubes instead of crushed ice, and added 1 tablespoon of sugar. (Of course we omitted the rum!) It came out thick, creamy, and oh so good. Ingredients:
1/2 cup crushed ice |
6 fluid ounces pineapple juice |
2 fluid ounces rum |
1 fluid ounce coconut cream |
1 fluid ounce heavy cream |
1 pineapple wedge |
1 maraschino cherry |
Directions:
1. In a blender, combine ice, pineapple juice, rum, coconut cream and heavy cream. Blend until smooth. Pour into glass and garnish with pineapple wedge and cherry.
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