• 3/4 ounce Cruzan dark rum
• 3/4 ounce Bols creme de banana
• 1 1/2 ounces Bailey's Irish Cream
• 4 ounces (1/2 cup) Pina colada mix
• 2 cups ice

Combine all of the ingredients in a blender and blend on high speed until the ice is crushed and the drink is slushy. Pour into a 16-ounce glass and garnish with an orange wedge on a cocktail toothpick.

(for full effect, sprinkle toasted coconut on top)