1 medium pineapple, peeled, cored and cut into ½-in (1 cm) thick sliced
1 can (400 mL) Thai Kitchen® Coconut Milk
¾ cup (175 mL) pineapple juice
½ cup (125 mL) light rum
½ cup (125 mL) sugar
4 cups (1 L) crushed ice
Grill pineapple slices over medium heat 6 to 8 minutes or until lightly charred, turning occasionally. Cut 2 of the slices into wedges. Set aside. Coarsely chop remaining pineapple.
Place chopped pineapple, coconut milk, pineapple juice, rum and sugar in blender container; cover. Blend on high speed until smooth. Add ice; blend until slushy. Pour into beverage glasses. Garnish with grilled pineapple wedges.
Prepare as directed adding 2 tsp (10 mL) Club House Imitation Rum Extract in place of the rum.