In a blender, blend frozen fruits, 1 cup of ice, lemon juice, and ¾ cup of rum until smooth with no visible fruit chunks. Transfer to a pitcher and chill until ready to serve.
Rinse your blender and blend coconut cream with one cup of ice and ¾ cup of rum until well combined.
Divide the fruit slush into six 11oz glasses and top with the coconut slush mix. With a straw dipped all the way into the glass, gently make a figure eight for a swirl effect.
Garnish with strawberry slices or other pieces of fruits and serve.
Notes
This recipe will make 6 cocktails in 11 oz glasses or around 3 cocktails in 17 oz hurricane glasses.
Optionally store mixture in zip-seal popsicle bags kept in the freezer or and ice filled cooler for taking along to parties.