Grilled Pineapple with Iced Coconut Cream

• 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

1. To toast coconut, place shredded coconut in a frying pan over medium heat.
2. Stir constantly until lightly golden.
3. In a bowl, combine ice cream, nectar, and rum and mix until smooth consistency.
4. Put into a container and place in freezer for 2 to 3 hours.
5. In a grill pan over high heat (or outdoor grill), grill pineapple rings for 3 to 5 minutes.
6. Turn over and grill for an additional 3 to 5 minutes.
7. Remove to plate and set aside.
8. To serve, place pineapple ring on plate with a scoop of Iced Coconut Cream.
9. Top with any accumulated juice from pineapple.
10. Sprinkle with toasted coconut.

shredded coconut, pineapple, pineapple coconut nectar, dark rum, pineapple

Taken from www.foodnetwork.com/recipes/sandra-lee/grilled-pineapple-with-iced-coconut-cream-recipe.html (may not work)