This is like a piña colada, but much more decadent. Try using ice cream to turn these summer flavors into a rich, creamy drinkable (and, um, spiked) dessert. You'll definitely want to make a double batch.
- 1 ounce white rum
- 1 ounce coconut rum
- 1/2 ounce Frangelico
- 3 tablespoons coconut ice cream
- 1 cup ice
- toasted coconut flakes, optional for garnish
In a blender combine all of the ingredients and puree until smooth. Pour and sprinkle toasted coconut on top, if desired for garnish. Serve.