3 oz pineapple juice 3/4 oz coconut cream 1 1/2 oz white rum 1/2 tsp cream
Pour pineapple juice, coconut cream and white rum into a shaker. Add a barspoon of cream. Shake well and strain into a large highball glass half-filled with crushed ice. Garnish with a pineapple chunk and amarelle cherry, and serve.