Forget the prepackaged mix, the only way to do a proper Pina is from scratch, and it turns out there isn’t much too it. Start with crushed ice, four ounces of coconut cream, four ounces of crushed pineapple in juice (available canned, pineapple juice may be substituted), and four ounces of Papagayo Organic Spiced Rum. Blend until the desired consistency is reached. Serve in a tall soda fountain glass with a long straw, garnished with a wedge of fresh pineapple. Cocktail umbrella optional.