To a blender, add coconut cream, rum, simple syrup, frozen pineapple, and ice cubes.
Blend until smooth, about 1 to 2 minutes, scraping down the sides of the blender as needed. Pour into a hurricane glasses and garnish with pineapple slices and maraschino cherries.
Notes
Coconut cream: Look for coconut cream (thick and unsweetened), not cream of coconut (syrupy and very sweet).
Rum: For even more flavor, substitute coconut rum such as Malibu brand.
Yield: This recipe makes 4 blended piña coladas.
Glassware: The ideal glass for a piña colada is a poco grande glass (shown above). It's a similar shape to a hurricane glass but has a longer stem and a smaller cup.
Over the top: Dreaming of vacation? Get a little crazy and top your piña colada with whipped cream and toasted coconut, too.