Combine in pitcher using the coconut cream can:
1 - 15 oz. can of Coco Lopez (shake well before opening)
1 can (15 oz) light rum
2/3 can (10 oz) dark rum (Essential! Don't just use either light or dark rum.)
2/3 can (10 oz) heavy cream
2 cans (30 oz) pineapple juice
10 dashes of bitters (Essential! Don't skip the bitters.)
Stir and pour over ice chips, rocks. (I'm not a fan of blended, but go there if you have the equipment and want to.)
If you have them, serve with Maraschino cherries and fresh pineapple slices.
