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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
2 Fresh Pineapple spears
1/4 Cup Malibu Rum
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!