5 oz. light rum
3 oz. gin
2 oz. Malibu coconut rum
3/4 cup pineapple juice
1 2/3 cups passion fruit nectar
1 cups banana juice (I use Looza)
1 (16 oz.) tub white cream
32 cubes ice (2 cubes per glass)
1 cup sugar

Whip cream and light rum until creamy and smooth and fluffy. Boil remaining ingredients except ice.

When halfway cooked add cream of rum. Finish boiling. Let cool halfway on kitchen countertop. Finish cooling in refrigerator.

Serve in daiquiri glasses.

Submitted by: Zachary J. Williams