Fill a cocktail shaker with cubed ice. Pour in your navy rum, pineapple juice, orange juice, and cream of coconut. Shake vigorously but briefly. You want to emulsify that thick cream of coconut into the juices until everything is completely smooth and frothy.
Fill a tall hurricane or highball glass to the tippy top with crushed ice, then strain the drink over it. Generously grate fresh nutmeg over the foam and garnish with a pineapple wedge. Serve with a straw and enjoy.
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