Begin by placing slightly thawed frozen strawberries in a blender. Blend on high speed for about 30 seconds until you achieve a smooth, vibrant puree.

In a separate pitcher, combine the DOLE canned pineapple juice, cream of coconut, and half and half. Stir well for about 1 minute until fully blended.

Add crushed ice into the blender to reach the same height as the liquid mixture in the pitcher. Blend on high for about 45 seconds until the ice is finely crushed.

To assemble, take a tall glass and pour a 1/2-1 inch layer of the strawberry puree at the bottom. Pour the blended pineapple mixture over the strawberry layer slowly.

Serve immediately, garnished with a dollop of whipped cream and a fresh strawberry on top.