Created in the 1950s, in San Juan, Puerto Rico, that is a classic that is longstanding. While it may be produced having various rums that is dark, aged, spiced, white, coconut, I enjoy making use of a mix, but feel free to use whatever rums you want.
1 1/2 ounces coconut cream (such as Coco Lopez)
1 1/2 ounces pineapple juice
1 ounce aged rum
1 ounce coconut rum
Splash of coconut milk (optional)
Pineapple wedge, for garnish
Join all of the ingredients. Add 1 cup of ice. Mix until smooth on High. Pour into tall glass or a tiki glass. Trim together with the pineapple wedge.