If you have a whole pineapple, slice the skin and eyes (dark tough bits) off. Slice vertically around the hard center core. Discard the core. Chop or dice the slices. Dry 2 ½ cups of the pineapple chunks on a paper towel.
Place the pineapple chunks in a sealable plastic baggie and place that in the refrigerator for about 60 minutes or until just frozen.
To a blender, add the frozen pineapple chunks, ice, pineapple juice, and coconut cream. Blend until smooth and creamy.
Pour the mocktail into tall glasses. Garnish the rim of each with a pineapple wedge. Serve immediately while cold.