Ingredients

1⁄4 of the fruit from a cored pineapple, frozen
60 ml dark spiced rum
45 ml coconut cream or sweetened condensed milk
Nutmeg and cherries for garnish

Pineapple preparation

Cut the top off a pineapple about one inch into the fruit. Scoop the fruit out and freeze. The outside of the cored pineapple will be used as your cup so don't cut the bottom; leave about two inches. Cut the very bottom of the fruit with a knife so it will sit flat.

Calabash Bay method

Add ingredients to a blender. Blend with ice until you get a slushy consistency. Pour into the cored pineapple. Garnish with pineapple top, fresh grated nutmeg and cherries. 

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