Piña colada ice cream with grilled pineapple

Piña colada ice cream

• 50 g raw sugar
• 200 g fresh pineapple, peeled, cored and cut into pieces (3 cm - see Tips)
• 250 g sour cream
• 200 g coconut cream
• 80 g Malibu® rum (see Tips)

Grilled pineapple

• 400 - 600 g fresh pineapple, peeled, cored and cut into wedges (approx. 6 cm in length)
• 30 g coconut flakes, toasted, for decorating
• fresh mint leaves, for decorating