Chill a hurricane glass or highball by placing it in the freezer for a few minutes or fill with ice water while you mix the drink. If you prefer, rim the glass lightly with coconut flakes by moistening the rim with a lime wedge and dipping into toasted shredded coconut.

Combine ingredients

In a cocktail shaker or blender add 2 oz Bounty coconut rum, 1 oz white rum (if using), 2 oz canned coconut milk, 4 oz pineapple juice, 0.5 oz fresh lime juice, and 0.5 oz simple syrup. Add about 1 cup of crushed ice.

Shake or blend

If using a shaker: fill the shaker with the crushed ice, secure the lid and shake vigorously for 12–15 seconds until the exterior frosts and the mixture is well chilled and slightly aerated. If using a blender: pulse for 8–12 seconds until smooth and slushy (do not overblend or it will be too thin).

Strain and serve

Discard any ice or water from the chilled glass. Strain the shaken mixture into the glass over fresh crushed ice (or pour the blended slush directly into the glass). Leave some headspace for garnish.

Garnish

Garnish with a fresh pineapple wedge, a maraschino cherry, and optionally a lime wheel or twist. Serve immediately with a straw and a long cocktail spoon.

Taste adjustments

Taste and adjust sweetness or acidity if needed: add an extra 0.25–0.5 oz simple syrup for more sweetness or another 0.25 oz lime juice for brighter acidity. Stir gently after adjusting.