The traditional recipe includes more cream of coconut, so it’s considerably sweeter than my recipe. If you want to make this recipe as sweet as you’ve probably had it in a restaurant, the ratio will be 6 oz. coconut cream, 6 oz. coconut milk, 6 oz. pineapple juice, 6 oz. white rum, 8 oz. water and juice from ½ lime. Also, use the Coco Lopez brand of cream of coconut.