- 1/4 cup shredded coconut, lightly toasted
- 1 pint coconut pineapple ice cream
- 1 (11.5-ounce) can pineapple coconut nectar
- 1 teaspoon dark rum
- 1 can sliced pineapple
To toast coconut, place shredded coconut in a frying pan over medium heat. Stir constantly until lightly golden.
In a bowl, combine ice cream, nectar, and rum and mix until smooth consistency. Put into a container and place in freezer for 2 to 3 hours. In a grill pan over high heat (or outdoor grill), grill pineapple rings for 3 to 5 minutes. Turn over and grill for an additional 3 to 5 minutes. Remove to plate and set aside.
To serve, place pineapple ring on plate with a scoop of Iced Coconut Cream. Top with any accumulated juice from pineapple. Sprinkle with toasted coconut.
Cook's Note: Iced Coconut Cream freezes hard. Let it sit at room temperature for 5 minutes before scooping.