This recipe was first published as part of our Get to know feature on the Pina Colada.

50ml White rum
50ml Pineapple juice
30ml Coconut cream
20ml Light cream
10ml Simple syrup
100g Fresh pineapple chunks
170g Crushed ice

Flash blend without ice to liquefy the pineapple, then add ice and blend until smooth. Serve in a hurricane glass, or better still, a hollowed-out pineapple shell. Garnish with a pineapple spear, maraschino cherry and straw, or whatever puts you in the holiday spirit.

A light white rum is traditional, but a more flavoursome rum will lift the drink. Overproof can be excellent, though anejo also works. Go easy on the ice or the drink will become a thick frappe and lose its creaminess. Puerto Rican recipes tend to specify Coco Lopez cream of coconut, which is an emulsion of coconut cream and sugar. If you can find some then omit the simple syrup.