In a high-powered blender, combine the rum, coconut cream, pineapple juice, frozen raspberries, and ice. Blend until everything is smooth and the mixture achieves a slushy consistency.

If the mixture is too thick, add a splash of pineapple juice and blend again until you reach your desired texture.

Pour the slushy cocktail into chilled glasses. Garnish with fresh raspberries or a sprinkle of coconut flakes.

If you’ve stored leftovers, let the mixture soften slightly before giving it a quick re-blend to revive the slushy consistency.