Recipe Found Here
3 1/2 cups pineapple juice
2 cans (15-ounces each) cream of coconut (like Coco Lopez brand)
1 cup half-and-half, fat-free or regular 24 ounces frozen strawberries in syrup, slightly thawed until slushy in texture
Ice
Fresh pineapple for garnish, if desired
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.
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