- 3 oz. light rum
- 1/2 cup Coconut White Balsamic Vinegar
- 1/2 cup Pineapple Juice
- 3 oz. canned cream of coconut, such as Coco López
- 2 cups ice cubes
- Lime peel for garnish
- 2 pineapple wedges or spears for garnish
- In a blender, combine the rum, vinegar, juice (or water), cream of coconut and ice and blend until smooth.
- Divide between two tall glasses and garnish each with a pineapple wedge and twisted lime peel.
- Serve immediately.