Instructions

STEP 1 Put the pineapple, coconut liqueur 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.

Ingredients

200g tub prepared fresh pineapple 50ml coconut liqueur, such as Malibu 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 - see tip below)