1 1/2 oz light rum
2 oz Coco Lopez cream of coconut
2 oz pineapple juice
1 cup crushed ice
Pour rum, cream of coconut and pineapple juice into a blender with one cup of crushed ice.
Blend until smooth, and pour into a collins glass.
Garnish with a slice of pineapple and a maraschino cherry, and serve.