Pina Colada

Photo: Aaron Krill

Ingredients

1 (20 oz) can sliced pineapple with juice

1 (15 oz) can cream of coconut

3 cups ice cubes

1 cup rum (optional)

6 maraschino cherries, for garnish

Preparation

Reserve 2 slices of the pineapple. In a blender, process the remaining pineapple slices (juice and all) and the cream of coconut on high speed for 1 to 2 minutes, or until well-mixed.

Add the ice cubes and rum, if desired, and blend until the ice is crushed. Pour into glasses.

Quarter the reserved pineapple slices and skewer onto a toothpick or miniature umbrella with a cherry. Garnish the glasses with the pineapple and cherry skewers, and serve.