Ingredients

Step by step

1. Make the ice cream at least one day ahead. First, toast the desiccated coconut in a pan over a medium heat, for 1-2 minutes until fragrant and just starting to colour. Set aside to cool. In a stand mixer, whisk together the pineapple purée, coconut rum and condensed milk until well combined. Add the cream and continue to whisk until soft peaks have formed – don’t worry if your mixture seems a little runny at first; the peaks will form after about 5 minutes. Stir through the lime zest and the toasted coconut and transfer the mixture to an airtight container. Freeze for at least 8 hours, or ideally overnight, until firm – there’s no need to stir.
2. Heat your barbecue or grill to high. Toss the pineapple rings in the lime juice and rub each slice with brown sugar on both sides. Barbecue the pineapple for 2-3 minutes each side or until caramelised.
3. Serve two pineapple rings per person, topped with a scoop of the Malibu ice cream, a scattering of fresh coconut and a lime wedge to squeeze over.
   Use up your leftovers

   The recipe makes more than you’ll need; it’s delicious scooped into a cone and drizzled with caramel, or served with chocolate sauce for a boozy Bounty bar vibe.

Serve with

Chocolate magic sauce