With an ice pick, poke out two eyes of the coconut shell and drain out the
coconut water (yes, this is correct - it is not coconut milk). Cut off the top
of the coconut as you would cut off the top of a pumpkin for carving.
In a blender put tequila, light rum, dark rum, Kahlua, fruit juices and
crushed ice. Blend until frothy and pour into the coconut shell. Pour a small
float of 151-proof rum over the top of the drink. Skewer the pieces of fruit
and stick the end of the skewer into the coconut.
Serve with straws.
* If you prefer, you can serve this in a large compote-type glass which has been
chilled before serving.