Ingredients:

  • 2 large hollow chocolate bunnies (approx. 6-7 oz / 185g each)
  • 2 tbsp chocolate syrup
  • 3 tbsp shredded sweetened coconut, toasted
  • 4 oz white rum
  • 4 oz cream of coconut
  • 6 oz unsweetened pineapple juice
  • 1 oz fresh lime juice
  • 2 cups fresh ice cubes
  • 2 fresh pineapple wedges
  • 2 maraschino cherries

Instructions:

  1. Carefully use a warm serrated knife to slice the ears off the hollow chocolate bunnies. Do not discard the ears; set them aside for garnish.
  2. Dip the cut opening of each chocolate bunny into chocolate syrup, then into the toasted shredded coconut until a fuzzy white rim is formed.
  3. Place the prepared chocolate bunnies in the freezer for 5–10 minutes to prevent the cocktail from melting the chocolate base too quickly.
  4. Combine white rum, cream of coconut, pineapple juice, lime juice, and ice in a high-speed blender.
  5. Pulse on high until the mixture reaches a smooth, slushy consistency with no large ice chunks visible.
  6. Remove the bunnies from the freezer and carefully pour the blended mixture into the hollow centers until nearly full.
  7. Insert a straw, garnish with a pineapple wedge and cherry, and place the chocolate ears back into the drink or serve on the side.