Step 1: Prepare the raspberry base. In a small blender or food processor, combine the raspberries with about 1/4 cup of water. Blend until smooth.
Step 2: Strain the raspberry puree through a fine-mesh sieve into a small bowl or jug to remove the seeds. Press down on the solids to extract as much liquid as possible. Set aside.
Step 3: In a high-speed blender, combine the coconut cream, pineapple juice, crushed ice, and the optional honey or simple syrup. (If making a cocktail, add 1.5-2 oz light rum here).
Step 4: Blend on high speed for 45-60 seconds, or until the mixture is completely smooth, thick, and frothy. Ensure no ice chunks remain.
Step 5: Pour the creamy white colada mixture into your serving glasses, filling each about three-quarters of the way.
Step 6: Slowly drizzle the strained raspberry puree over the top of the white mixture in each glass. Use a long spoon or skewer to gently swirl the raspberry into the drink for that signature 'twist' effect. Garnish and serve immediately.