3/4 cup canned light coconut milk (make sure to stir after opening the can)
1 1/2 ounces rum
2 tablespoons shredded coconut
1 to 2 drops coconut extract
3 to 5 ice cubes
Fresh pineapple wedges, for garnish
Add the pineapple chunks, coconut milk, rum, shredded coconut, coconut extract and ice cubes to a blender and process until smooth and creamy. Pour into glasses and garnish each with a pineapple wedge.