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.