BA's Best Piña Colada

 From Bon Appetit we found it did not disappoint unfortunately we had no maraschino cherries -we also used frozen pineapple chunks 1 1/2 cups equals half of a fresh pineapple.

½ fresh pineapple, peeled, cut into 1½-inch pieces 

6 ounces sweetened cream of coconut (preferably Coco López) 

2 ounces unsweetened coconut milk 

8 ounces white rum 

2 tablespoons fresh lime juice 

2 ounces dark rum (optional) 

Maraschino cherries and lime wedges (for serving) 

Preparation 

Step 1 Place pineapple pieces in a resealable plastic bag, laying them flat. Freeze until solid, at least 3 hours. 

Step 2 Shake cream of coconut and coconut milk in their cans before measuring. Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice (about 15 oz.) in a blender until smooth. Transfer blender cup to freezer and freeze until mixture is thickened (it should be the consistency of a milkshake), 25–35 minutes. 

Step 3 Blend again until mixture is the perfect slushy frozen drink consistency. Divide among glasses. Top off each with ½ oz. dark rum, if using, and garnish each with a cherry and lime wedge. 

Do Ahead: Pineapple can be chopped 3 months ahead. Keep frozen