Chill a hurricane glass or large wine glass in the freezer.

Add the white wine, coconut cream, pineapple juice, rum (if using), and lime juice to a blender.

Add the ice and blend on high until smooth and slushy, about 30 to 45 seconds.

If the mixture is too thick to pour, add a splash more pineapple juice or wine and blend again.

Pour into the chilled glass and garnish with a pineapple wedge and toasted coconut flakes.