Chill everything. Cold juice and cold coconut cream keep the ice from melting as it blends, so you get a thicker drink with more concentrated flavor.

Know your coconut products. This recipe calls for coconut cream (unsweetened, thick, rich). Cream of coconut (like Coco López) is heavily sweetened. If you only have cream of coconut, use about ¾ cup and add a squeeze of fresh lime juice so the drink doesn’t turn too sweet.

Taste and adjust. Pineapple juices vary in sweetness. If the drink tastes flat, a squeeze of lime juice adds sour brightness. If it tastes too sharp, a drizzle of honey or agave rounds it out.

Swap the ice for frozen pineapple. Replace up to 2 cups of the ice with frozen pineapple chunks. You’ll get more fruit flavor, less dilution, and an even creamier texture.

No pineapple-coconut juice? Use plain pineapple juice. Coconut cream brings plenty of coconut flavor on its own.

Rum cream alternatives: Any rum cream liqueur works. In a pinch, Irish cream or a coconut cream liqueur will give similar richness with a slightly different flavor.

Dark rum float: Pour a half-ounce of dark rum over each glass for a molasses-rich aroma and a striking layered look.

Fruit variations: Blend in a cup of frozen mango or strawberries for a tropical twist. Strawberries make a fun “lava flow” style drink.

Make it virgin: Replace the rum and RumChata with an extra cup of pineapple-coconut juice and ½ cup of whole milk or coconut milk, plus a pinch of cinnamon. Kids and non-drinkers get the same creamy treat.