Measure out spiced rum, coconut rum, white rum, pineapple juice, and coconut cream. If using creamed coconut, warm slightly and stir until smooth so it blends easily.

Scoop 2 scoops of vanilla ice cream and have ice ready (crushed is best for texture).

Blend

Combine & Blend

In a blender add the spiced rum, coconut rum, white rum, pineapple juice, coconut cream, vanilla ice cream, and ice. Secure lid and blend on high until mixture is smooth and thick, about 20–30 seconds. If too thin, add a handful more ice; if too thick, add 1/2 oz pineapple juice and pulse to combine.

Assemble & Garnish

Pour the blended pina colada into a chilled hurricane or large coupe glass, leaving room at the top for whipped cream.

Top with about 2 tablespoons of whipped cream, then place a pineapple wedge and a maraschino cherry on the rim or skewer them and rest on the glass.

Sprinkle toasted coconut flakes over the whipped cream if using. Serve immediately with a straw and a cocktail spoon.