Add the pineapple juice and coconut cream to a high-powered blender first, followed by the frozen pineapple chunks. This layering helps the blades catch the liquid and prevents jamming.
Blend on high for 30 seconds, then scrape down the sides with a spatula. Add the rum and honey (if using) and blend for another 30-60 seconds until completely smooth and thick.
Check the consistency—it should be thick enough to hold a straw upright. If too thick, add pineapple juice 1 tablespoon at a time and pulse. If too thin, add ice cubes and blend again.
Taste and adjust sweetness or rum level as desired. Remember, flavors dull slightly when frozen, so it should taste just a bit sweeter than your target.
Pour immediately into chilled glasses and garnish with pineapple wedges, shredded coconut, or maraschino cherries. Serve with wide straws for the best sipping experience.
