1 cup white rum
1/4 cup blue Curacao (liquer)
2 (6 oz ea.) cans pineapple juice (about 1 1/2 cups)
1/4 cup cream of coconut (stir in can before measuring)
3 cups ice cubes

Combine all in blender, cover and pulse until smooth. Adjust sweetness with additional pineapple juice, if desired.

Note: If you don't have Curacao: substitute 1/4 cup triple sec + 3-4 drops blue food coloring.

Makes 6 servings.

Submitted by: Phyllis Chittum