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125 ml (1/2 c) Carmien Cookies ‘n Cream rooibos tea (30 ml )
125 ml (1/2 c) pineapple juice
60 ml (1/4 c) white rum
125 ml (1/2 c) coconut cream
Good handful of ice
1. Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into glasses and serve immediately.
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