30 milliliters Captain Morgan Original Spiced Gold
15 milliliters lime juice
30 milliliters charred pineapple juice (see recipe steps)
30 milliliters coconut milk
30 milliliters coconut cream
1 cup ice
1 cinnamon stick, for garnish
1. Heat grill to high. Remove skin from the pineapple and cut into thick wedges. Grill the pineapple, turning occasionally until golden. Let cool and then juice the wedges.
2. Add all ingredients to a blender and blend on high until smooth.
3. Pour into a tall glass (or a hollowed out pineapple).
4. Light the end of a cinnamon stick with a jet lighter, or over an open flame. Garnish with the smoking cinnamon stick and a wedge of pineapple.