- 24 ounces pineapple juice
- 12 ounces Coco Lopez
- 18 ounces dark Jamaican rum
- 2 ounces coconut rum
- 6 slices pineapple, for garnish
- 4 to 6 maraschino cherries, for garnish
Mix all the ingredients together in a blender with crushed ice. Blend and serve. Garnish with slices of fresh pineapple and a cherry.