Pour two 16-oz cans of Maikaʻi coconut water into ice trays and freeze them into ice cubes the day before.
To make the coconut topping, add 1 cup of chilled (not frozen) coconut cream to a mixing bowl and two tablespoons of powdered sugar. For a hint of tartness, squeeze in half a lime (optional). Mix with a hand mixer until it thickens.
Peel and cut one pineapple into wedges; reserve half, about four cups, for the cocktail. If you use pre-cut frozen pineapple chunks, you do not need to freeze coconut milk ice cubes.
Add the coconut water ice cubes and pineapple in a blender and blend until smooth.
To assemble the cocktail, in a glass, add one shot of Kohana Rum. Next, pour in the blended pineapple smoothie, filling the glass about an inch below the top. Give it a quick mix with a spoon or chopstick.
Top with your coconut cream topping and garnish with pineapple and lemon slices.
Tip: To make a mocktail, leave out the Kohana Rum.