Pina Colada in a Coconut Shell
- 80 grams Pineapple (canned)
- 6 centiliters unsweetened Coconut milk
- 6 centiliters Rum
- 2 tablespoons Crushed ice
- cold Whipped cream (for pouring)
Cut the pineapple flesh into small pieces and place in a blender with the coconut milk, rum and crushed ice and mix briefly.
If desired, pour into the coconut, or in a tall glass and top it off with the cream. Serve garnished with a piece of pineapple and maraschino cherry.