Place a large ziplock bag into a large bowl (I find this helps to keep the bag open without spilling).
Vigorously shake can of coconut milk. Open and pour 7 oz. coconut milk into the plastic bag. Pour 6 oz. white rum, 3 oz. coconut cream, 6 oz. pineapple juice, 8 oz. water and juice from ½ lime.
Seal the bag and place it in the freezer. If you can lay it flat, it will be ready in about 12 hours. If it’s sitting up, it will take a full 24 hours to be ready.
Remove bag and break the ingredients up a little inside the bag (with it still closed). Give it a few gentle karate chops and a quick massage. Pour into any blender and blend.
Pour directly into your glasses and serve.