Pineapple Buganda - cooking recipe

Ingredients

2 cups fresh pineapple, very ripe and cut in small pieces
4 tablespoons brown sugar
1/2 cup cream or 1/2 cup coconut milk
6 ounces white rum
1 teaspoon vanilla extract
1 cup crushed ice
mint sprig, garnish
maraschino cherry, garnish

Preparation

Blend until smooth and thick.
Serve with mint and a maraschino cherry in whiskey-sour glasses.