- 6 tablespoons light rum
- 1/4 cup blue curacao
- 1/2 cup unsweetened pineapple juice
- 1/4 cup well-stirred canned cream of coconut (not coconut milk) such as Coco Lopez
- 3 cups ice cubes
- Pineapple wedges for garnish
- Blend all ingredients in a blender until smooth.