Start by slightly thawing your frozen strawberries in syrup for easier blending. In a blender, combine the strawberries and blend until smooth, adding a splash of water if needed.

Rinse your blender and add DOLE canned pineapple juice, cream of coconut, and half and half. Blend until well combined.

Fill the blender with ice, blend on high until finely crushed for a slushy texture.

Pour about 1/2 to 1 inch of the strawberry puree into serving glasses, then gently pour the icy pineapple mixture on top.

Serve immediately and garnish with fresh fruit or a mini umbrella.