You need to do a little work inside before cooking to make this work. We all know how quickly icecream melts in the sun.
Serves 4
1 ripe pineapple
Hokey pokey ice cream
½ cup of shelled pistachio nuts
½ cup of desiccated coconut
1 Peel and slice the pineapple into 1cm rounds.
2 Carefully toast the coconut in a dry pan. Tip onto a paper towel to cool.