In a high speed blender, add the pineapple chunks, juice, coconut creme, rum, sugar and ice. Blend on high speed until the mixture is smooth yet still icy cold. Taste for sugar adjustment if needed.
Pour into serving glasses and garnish with fresh pineapple.
Serving size: If serving in low ball glasses, I can get three servings out of this batch. If serving in a high ball, two servings. Adjust the rum according to serving size. Fresh Pina Coladas are fabulous as mocktails. Simply leave the rum out and add a few more chunks of pineapple and/or one tablespoon of coconut cream! *If using fresh cut pineapple chunks measure out almost two cups(245g). Because the chunks are hand cut, rather from a machine like canned, they will be odd shaped and probably larger in size. **For the coconut creme, I use a can of full fat coconut milk, refrigerated, then I scoop out the solid coconut cream needed for the recipe. ***The amount of added sugar can be adjusted up or down depending on the sweetness of the pineapple. Sometimes I add more, sometimes less.