> 2 (13.5 oz) cans light coconut milk, well shaken
> 3 cups blue curacao
> 1 cup white rum
> 1 cup coconut rum or coconut liqueur
> 1 cup pineapple juice
> 3 cups plain seltzer, cold
> Maraschino cherries, for garnish
Divide the coconut milk between 2 large ice cube trays. Freeze until very solid.
In a large pitcher, stir together the blue curaçao, white rum, coconut rum, and pineapple juice. Refrigerate until cold.
Stir the seltzer into pitcher. To serve, place a few coconut milk ice cubes into a short glass. Pour in cocktail and garnish with the cherries.