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YIELDS:

2

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ingredients

1/2 Cup Fresh pineapple chunks, frozen

2 Oz. Pineapple juice

2 Oz. Coconut cream

2 Oz. Rum

1 Oz. Dark Rum

2 Maraschino cherries

PINEAPPLE SPEARS

2 Fresh Pineapple spears

1/4 Cup Malibu Rum

DIRECTIONS

1. Place the pineapple spears in a shallow dish or storage container. Cover with the Malibu Rum and flip over a few times. Keep in refrigerator for 1-2 hours. (Flip a couple of times to be sure the pineapple sucks up the rum.)

2. Put about 1 1/2 cups of ice in a blender along with all the ingredients except the cherries. Blend until really smooth.

3. Pour into chilled hurricane glasses, add a Pineapple spear and top with a cherry. Serve with a straw and enjoy!

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