Ingredients
2-1/4 cups unsweetened pineapple juice1 can (15 ounces) cream of coconut1-1/2 cups light rum6 cups crushed icePineapple wedges
Preparation
In a 2-qt. pitcher, combine pineapple juice, cream of coconut and rum. Refrigerate, covered, until chilled. For each serving, add a generous cup of rum mixture and 1 cup ice to a blender. Process, covered, until smooth. Pour into a chilled hurricane or highball glass. Cut a 1-in. slit into tip of a pineapple wedge; slide wedge over rim of glass.
