- 1/4 cup simple syrup
- 3 cups frozen pineapple
- 1 cup coconut cream, shaken well
- 1/4 cup Caribbean rum with coconut liqueur
- 1/4 cup blue curacao
- 1/4 cup spiced rum
- 1 lime, juiced
- 12 maraschino cherries
- Into a blender, add the simple syrup, pineapple, coconut cream, coconut rum, curacao, spiced rum and lime juice. Puree until liquefied.
- Pour the mixture into each pouch just below the indicated fill line. Drop in a maraschino cherry. Seal closed and freeze for a minimum of 8 hours or overnight.