Pina Colada in Hulled Pineapple
1 cup coconut cream
¼ cup coconut milk
1 cup Hilton Head Distillery Dark Pineapple Rum
3 cups ice
1 lime, juiced
Using a pineapple corer, core the pineapple and slice the pineapple into chunks. Keep the pineapple top to garnish.
Place the pineapple chunks flat on a baking sheet and freeze solid, about 2 hours.
In a blender, add the frozen pineapple, coconut cream, coconut milk, dark pineapple rum, ice and lime juice
Blend on high speed until smooth, about 20 seconds in a high-speed blender or about 1 minute in a regular blender.
Pour piña colada into the pineapple.
Garnish with pineapple wedges, toasted coconut flakes and maraschino cherries
Add your favorite straw and tropical umbrellas