Step 1

Puree the pineapple chunks until smooth. Pour the pureed pineapple through a fine, mesh strainer to remove the pulp. You will have about 12 oz of juice left.

Step 2

Add the strained juice, cream of coconut, coconut cream, and rum to the blender and puree until smooth.

Step 3

Divide ice among 4 glasses and then pour in the pina colada. Garnish with pineapple slices, maraschino cherries, and little umbrellas if you wish.