Combine the following in a blender

2 ounces light rum
6 ounces pineapple juice
2 ounces canned coconut cream (such as Coco López)
2 cups crushed ice

Blend well and serve in chilled glass. Garnish with pineapple wedge and Maraschino cherry.

Adapted from William-Sonoma: The Bar Guide

Bamboo Skewers and
Margarita Glasses available from Amazon.