7 ripe strawberries
150 ml (5 oz) pineapple juice
45 ml (1 1/2 oz) coconut cream
1 cup crushed ice
method
Combine the strawberries, pineapple juice, coconut cream and crushed ice in a blender, and blend well at high speed. Pour into a collins glass, garnish with a cherry and pineapple wedge, and serve.
