1 can CALAHUA Cream of Coconut
1 liter pineapple juice
1 liter water
3 spoonfuls powder milk (use tablespoonful)
1/2 glass lemon juice
350 ml rum
Use Coconut Cream can as a measure

In a blender mix CALAHUA Cream of Coconut into 1 liter water and powder milk for one minute.
Pour everything in a broader recipient (or individual recipients) and freeze
as long as necessary in order to get a thick consistency.
Serve decorated with a cherry.