Fill a blender halfway with ice, add 4 tall shots (about 8 ounces) white rum, cup light coconut milk, and cup pineapple juice; blend until smooth. Pour into 4 glasses, and garnish each with a pineapple slice.
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Vegan Mexican hot chocolate with coconut whipped cream from Minimalist Baker - Eat Your Books is an indexing website that helps you find organize your recipes. Click the "View Complete Recipe" link for the original recipe.