TOASTED COCONUT COLADA 1 1/2 oz. SKYY Infusions Pineapple 2 oz. toasted coconut 1/2 oz. Amaretto 1 oz. homemade sour mix (see recipe below) 2 oz. fresh pineapple 1 oz. Coco Lopez or sweetened coconut milk 2 dashes of Angostura bitters Combine all ingredients plus 9 large ice cubes in blender and process until smooth. Serve in a hurricane glass. Top with toasted coconut and a pineapple wedge. Add a large straw and an orchid.