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How to make a pina colada?

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Light rum
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Díaz de Villegas's book, the original Monchito recipe was to pour85 grams of cream of coconut 170 grams of pineapple juice and 43 grams of white rum  into a blender or shaker with crushed ice, blend or shake very well until smooth, then pour into chilled glass and garnish with pineapple wedge and/or a maraschino 

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