Pour the rum, pineapple juice, cream of coconut, and optional lime juice into theblender first. This allows the blades to move freely.
Add the frozen pineapple chunks and ice on top of the liquid base.
Pulse the blender a few times to break down the large frozen pieces. Switch to highspeed and blend until the texture resembles smooth soft-serve ice cream.
Too thick? Add a splash more pineapple juice.
Too thick? Add a splash more pineapple juice.
Slowly pour the mixture into a chilled Hurricane glass (or a hollowed-out pineapple) tomaintain its airy, frosty volume.
Slidea pineapple wedge onto the rim, drop a cherry on top, and add an umbrella forthat classic tropical finish.
