Forgetting Sarah Marshall (2008) Pina Colada - 6 oz white rum - 6 oz cream of coconut - 6 oz pineapple juice - 1/2 cup frozen pineapple chunks - 4 cups ice - 4 oz golden or añejo rum - Pineapple leaves or wedges for garnish, optional 1. Place the white rum, coconut cream, pineapple juice and chunks, and ice in a blender. Process until totally blended. 2. Pour into glasses and top with and top with the golden rum (it should float on top). 3. Serve with pineapple leaves or slices as garnish if desired.
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