Whisk coconut milk, sugar and cornstarch together in medium saucepot and heat over medium-high heat, whisking continuously, until mixture comes to a boil. Reduce heat to low and simmer, whisking occasionally, for 5 minutes. Remove pot from heat and cool to room temperature. Chill before proceeding with the recipe.

Combine ¼ cup coconut cream, banana and pineapple juice in a blender with 2 cups ice and blend on high speed 20-30 seconds or until smooth. Pour 1 – 1 ½ cups of the smoothie into a tall glass.

Add strawberries to the blender and blend, adding more ice as necessary, so mixture freezes. Swirl strawberry mixture into Banana Piña Colada already in the glass. Garnish with a strawberry and pineapple, if desired.