600ml tub thickened cream
270ml can coconut cream
1 teaspoon rum essence
395g can sweetened condensed milk
440g can crushed pineapple, well-drained
1 cup shredded coconut, toasted
Sliced fresh pineapple, to serve
Beat cream, coconut cream and essence in the large bowl of an electric mixer until soft peaks form. With motor operating, pour in condensed milk, beating until thickened.
Add crushed pineapple and ½ cup of the coconut. Stir to combine. Pour into a 12cm x 22cm medium loaf pan. Cover. Freeze, overnight.
Scoop ice-cream into serving glasses. Top with fresh pineapple and remaining coconut.
TIP! We used a planetary mixer to make ice-cream. For a change, cut ice-cream into slices rather than scoop it. To toast coconut, spread over an oven tray. Cook in a moderate oven (180C), stirring halfway, for about 4 to 6 minutes, or until golden. Remove from oven and cool.