Here the creaminess comes from the cream of coconut alone, but since this is very sweet, it follows that the creamier the drink, the sweeter it also gets, which I find unfortunate. Cream of coconut is moreover very viscous and therefore hard to handle, and unfortunately, once opened not very durable. That's why I prefer the Carneval, which is a Piña Colada variant calling for Batida de Coco and cream instead:
4 cl cachaça
1 cl dark rum
6 cl pineapple juice
3 cl Batida de Coco
2 cl cream