1½ ounces coconut rum
1½ ounces light rum
½ ounce Frangelico or other hazelnut liqueur
3 ounces mango nectar
2 ounces Coco Lopez or other cream of coconut
¼ fresh banana
¼ ounce dark rum
1 ounce shredded coconut
1. In the bowl of a blender combine the coconut rum, light rum, Frangelico, mango nectar, Coco Lopez, banana and 1½ cups of ice. Blend on high until smooth.
2. Fill a tall glass with crushed ice and pour in the cocktail. Float the dark rum on top and finish with whipped cream and shredded coconut.