Ingredients:
1 ½ oz Ron Barceló Dark Series Rum
½ cup of frozen coconut or soursop pulp
½ cup diced frozen pineapple
2 oz coconut cream
1 oz coconut water
Directions:
Add all ingredients into a blender, and blend until smooth and frosty. Pour into a daiquiri glass. Garnish rim with toasted coconuts. Top off with coconut flakes.
