Ingredients

• Half of a fresh pineapple, cut into chunks, about 4 cups
• 2 16oz cans of Maika`i Coconut Water
• 1 cup of Maika`i Coconut Cream, chilled
• 2 Tablespoons of powdered sugar
• Ko Hana Hawaiian Rum
• 1/2 lime (optional)

Directions

1. Pour two 16 ounce cans of Maika`i Coconut Water into ice trays and freeze them into ice cubes the day before.
2. 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.
3. 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.
4. Add the coconut water ice cubes and pineapple in a blender and blend until smooth.
5. To assumble the cocktail, in a glass, add one shot of Kohana Rum. Next, pour in the blended pineapple smoothie, filling the glass about an ince below the top. Give it a quick mix with a spoon or chopstick.
6. Top with your coconut cream topping and garnish with pineapple and lemon slices.
7. Tip: To make a mocktail, leave out the Kohana Rum