Preparation:

Pour 1 litre of boiling water over the fruit tea blend and leave to infuse for at least 15 minutes. Fill a large jug with ice and pour the tea over it. Leave to cool until the tea is completely cold. Add the rum, pineapple juice and coconut milk and stir. Whip the cream and mix in. Pour the mixture into cocktail glasses, cut the Pineapple into pieces and decorate the rims of the glasses.