Piña Colada

1. Stage

Cut pineapple in half crosswise. Using a knife, remove skin from one half, then cut into quarters and remove core. Reserve remaining half that still has skin intact. Reserve leaves for garnish.

2. Stage

Finely chop pineapple flesh from peeled half into 1/2" pieces. Transfer 1 1/2 cups chopped pineapple to a freezer-safe bag and freeze until frozen, 2 to 3 hours.

3. Stage

In a glass measuring cup, whisk coconut cream and milk until smooth. Pour into an ice cube tray and freeze until completely firm, about 3 hours.

4. Stage

Meanwhile, cut reserved pineapple half into quarters. Slice one quarter into wedges for serving; reserve remaining pineapple for another use.

5. Stage

Transfer frozen pineapple and cream cubes to a blender. Add ice, rum, and pineapple juice. Blend until smooth.

6. Stage

Divide piña colada among glasses. Garnish with reserved leaves, a pineapple wedge, and a cherry.