Start with the piña colada mix by adding sugar and the entire can of coconut cream in a small pot. Over low heat, break up chunks of coconut in the pan to allow it to melt fast.
Once completely melted, add sugar to pot and stir until all the sugar is dissolved.
Take off heat and add to blender.
Strain the juice from the canned pineapple and add the pineapple chunks to the blender. (TIP: Reserve the liquid from the can as you may want to add it back into the blender if the puree is too thick. It also is great in sparkling water.)
Blend mixture completely and let chill in fridge until cold. Or pour mixture into 1 ounce ice molds and let freeze. Mixture is good in the freezer for up to one month.
To make the piña colada itself, combine all ingredients in a blender. Blend until smooth and serve.