Frozen pineapple chunks blend down into a thick, slushy base that needs nothing more than a splash of pineapple juice and rich coconut cream to feel indulgent. A generous pour of white rum and a squeeze of fresh lime juice keep the flavor bright and balanced rather than one-note sweet, while a handful of ice cubes gives it that milkshake-thick, spoonable texture. Everything comes together in under a minute in the blender, no cooking, no fuss, just pulse until smooth and pourable. Poured into chilled glasses and topped with a pineapple wedge and cherry, it looks like a tiki-bar showstopper but takes almost no effort to pull off at home. It's a refreshing, tropical sip that fits easily into a gluten free spread, whether you're serving it poolside or at a weeknight happy hour.
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Add the frozen pineapple chunks, pineapple juice, coconut cream, white rum, lime juice, and ice to a blender.
Blend on high speed until completely smooth and thick, about 45–60 seconds, scraping down the sides once if needed. The mixture should be the consistency of a thick milkshake — pourable but not watery.
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