Cut the leafy tops off both pineapples. Using a paring knife, trace a circle inside the flesh leaving a 1/2-inch border. Cut a grid pattern and scoop out the pineapple chunks with a spoon. Do not pierce the bottom.

Place the hollowed-out pineapple shells in the freezer for 15 minutes to chill.

In a blender, combine the scooped fresh pineapple chunks (reserve 2 small wedges for garnish), frozen strawberries, coconut cream, chilled pineapple juice, and honey if using.

Blend until the fruit mixture is smooth. Add the ice cubes and blend on high until a thick, frosty slush forms.

Remove the pineapple bowls from the freezer and divide the pink slush evenly between them.

Garnish each bowl with a maraschino cherry, a reserved fresh pineapple wedge, two black straws, and a paper cocktail umbrella. Serve immediately.