Instructions: Reserve 2 slices of the pineapple. In a blender, process the remaining pineapple slices (juice and all) and the cream of coconut on high speed for 1 to 2 minutes, or until well-mixed.

Add the ice cubes and rum, if desired, and blend until the ice is crushed. Pour into glasses.

Quarter the reserved pineapple slices and skewer onto a toothpick or miniature umbrella with a cherry. Garnish the glasses with the pineapple and cherry skewers, and serve.

This recipe yields 1 1/2 quarts for 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.