Scale

1 cup frozen pineapple chunks

1 cup frozen raspberries

2 oz white rum

3 oz cream of coconut

2 oz pineapple juice

0.5 oz fresh lime juice

1 cup ice (if needed for thickness)

Fresh pineapple wedge, raspberries, or maraschino cherry for garnish

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1. Add white rum, cream of coconut, pineapple juice, and fresh lime juice to a high-powered blender.

2. Add frozen pineapple chunks and frozen raspberries on top of the liquids.

3. Blend on low speed, gradually increasing to high, until smooth and slushy.

4. Check consistency and add ice if needed for a thicker texture, then blend again briefly.

5. Pour into chilled hurricane or highball glasses.

6. Garnish with a pineapple wedge, fresh raspberries, or a maraschino cherry.

7. Serve immediately while frozen and enjoy responsibly.

Use frozen fruit for the thickest texture without diluting flavor.

For a non-alcoholic version, omit rum and add extra pineapple juice or coconut water.

Cream of coconut (such as Coco López) is sweetened and essential for authentic flavor.

If mixture is too thick, add small splashes of pineapple juice to loosen.

Best enjoyed immediately after blending for optimal consistency.