2 cans(15-ounces each)cream of coconut, (like Coco Lopez brand)
1cuphalf-and-half, fat-free or regular
24ouncesfrozen strawberries in syrup, slightly thawed until slushy in texture
Ice
Fresh pineapple for garnish, if desired
Instructions
In a blender, puree the slightly thawed strawberries with 1/2 cup water. The mixture should be syrupy and thick. Transfer to a liquid measure, bowl or pitcher and set aside.
In a pitcher, whisk together the pineapple juice, cream of coconut and half-and-half.
In a blender (washed from pureeing the strawberries), fill up halfway with ice. Pour in the coconut/pineapple mixture until it comes up to an even height with the ice. Blend until slushy (add more coconut/pineapple mixture if it is too thick to blend easily).
Pour about an inch of the strawberry syrup mixture into a cup. Pour the icy coconut/pineapple mixture into the center of the strawberry mixture in the cup until the cup is filled. If desired, gently swirl the mixture with a straw.
Garnish with fresh pineapple, if desired, and serve immediately.
Notes
Cream of Coconut: I have always found the cream of coconut in the mixed drinks aisle (the cream of coconut is non-alcoholic). Keeping it Cold: refrigerate each component after blending to keep them really cold before assembling the drinks but don't make too far ahead because the icy components in a few of the steps will melt.