One 14 oz. can of regular coconut milk (don’t use light, it’s better when it has the coconut meat in it to make it creamy)
Three 6 oz. cans of pineapple juice (approximately 550 ml)
1 cup Malibu coconut rum
1 cup Bacardi white rum
3 ripe mangoes, sliced and put in the freezer at least 24 hours in advance
1 ripe banana (no green showing), also thoroughly frozen
Mango or apricot juice to sweeten or tweak consistency
Sliced pineapples to taste (fresh or canned)!
Honey, maraschino cherries & ground cinnamon to garnish
1) Peel and cut ripe mango into one inch chunks. Peel ripe banana and break in half. Freeze both for at least 24 hours.
2) Place frozen fruit, coconut milk, pineapple juice and two types of rum into blender.
3) Blend thoroughly until smooth, add ice if you want it thicker, add juice if you want it thinner/sweeter. Should be thick like a milkshake.
4) Pour into glasses, drizzle with honey, sprinkle with cinnamon.