38 ml (1¼ fl oz) light rum
38 ml (1¼ fl oz) banana liqueur
90 ml (3 fl oz) pineapple juice
40 ml (1 1⁄3 fl oz) coconut cream (chilled)
1 teaspoon thick cream (chilled)
1 fresh banana (diced)
slice of banana
slice of fresh pineapple
Pour rum, liqueur, juice and creams into a blender over a large amount of crushed ice then add diced banana. Blend until slushy and pour into a chilled hurricane glass.
Garnish with a maraschino cherry, slice of banana and a slice of pineapple then serve with a straw.