200 g chopped fresh pineapple chunks
50 ml coconut rum
1 tbsp golden caster sugar
4 ginger nut biscuits, crumbled
4 scoops coconut ice cream
handful dried sliced coconut or desiccated coconut
dried pineapple rings, to decorate (optional)
- Put the pineapple, coconut rum and sugar in a pan. Cook over a high heat for 5 mins until syrupy and the sugar has dissolved, then cool for 5 mins.
- Crumble a ginger nut biscuit into each sundae glass and top with the syrupy pineapple. Layer the remaining ingredients on top, finishing with dried coconut and a dried pineapple ring.