Fill your cocktail glass with crushed ice and freeze for 5 minutes to chill.

Add 1.5 ounces light rum, 1 ounce fresh lime juice, 0.5 ounce simple syrup, 1 cup strawberries, and 1 cup ice to the blender and blend on high speed for about 30 seconds until smooth and slushy.

Transfer the strawberry daiquiri mixture into a small pitcher with a pouring spout to prevent melting.

Add 1.5 ounces light rum, 1.5 ounces pineapple juice, 1 ounce cream of coconut, 1 cup pineapple chunks, and 1 cup ice to the blender and blend on high speed for about 30 seconds until smooth and creamy.

Transfer the pina colada mixture into a second pitcher with a pouring spout.

Remove the chilled glass from the freezer and place it on a flat surface for pouring.

Pour both the strawberry and pineapple mixtures simultaneously into opposite sides of the glass to create a two-tone layered effect.

Garnish with a pineapple wedge, maraschino cherry, and mint sprig, then serve immediately.