To a blender, add crushed ice, pineapple juice, white rum, blue Curaçao liquor, coconut cream, and vodka.
Blend until smooth, about 1 to 2 minutes. Pour into a chilled highball glass. Garnish with pineapple and maraschino cherry.
Rum: For even more flavor, substitute coconut rum such as Malibu brand.
Blue Curaçao Liquor: bright blue orange-flavored liquor made from Laraha citrus from the Dutch Island of Curaçao.
Coconut cream: While Blue Hawaiians are traditionally made with cream of coconut (syrupy and very sweet), we prefer canned coconut cream (thick and unsweetened).
Yield: This recipe makes 1 (8 ounce) Blue Hawaiian cocktail.
Glassware: Serve in a Hurricane glass, Poco grande glass, or highball glass.
Big batch: To make a batch of 4 cocktails, combine 4 cups crushed ice, 12 ounces (1 1/2 cups) pineapple juice, 8 ounces (1 cup) white rum, 4 ounces (1/2 cup) blue Curaçao liquor, 4 ounces (1/2 cup) coconut cream, and 4 ounces (1/2 cup) vodka in a blender. Blend until smooth, 1 to 2 minutes.