Frozen Pina Colada

INGREDIENTS:

2 ounces light rum
1 1/2 ounces cream of coconut, like Coco López
1 ounce pineapple juice
1/2 ounce lime juice, freshly squeezed
1 cup pineapple chunks, frozen
1 cup ice
Garnish: pineapple wedge
Garnish: Maraschino cherry
Garnish: Pineapple leaf (optional)

DIRECTIONS:

Ahead of time, place pineapple chunks, fresh or removed from the can, in a container in the freezer for at least an hour, or longer.
When ready to serve, combine all ingredients except garnish in a blender, making sure to shake the cream of coconut before adding. Puree until smooth, about 20–30 seconds.
Pour into a hurricane glass, and garnish with pineapple wedge, maraschino cherry, and pineapple leaf (and/or miniature umbrella).