Griddled pineapple with piña colada non-dairy ice cream

Method

1. Tip the coconut milk and 75g of the sugar into a pan
2. Heat gently, whisking, until the sugar has dissolved
3. In a small bowl, gradually stir the pineapple juice into the cornflour, then add to the pan
4. Turn up the heat and whisk continuously for 6-8 mins, until thickened and smooth
5. Transfer to a freezer-safe container and cover the surface directly with clingfilm
6. Leave to cool completely
7. Stir 2 tbsp rum into the cooled ice cream base, then cover and freeze for 2 hours, or until icy around the edges
8. Whisk with a fork, then return to the freezer for another 2 hours
9. Whisk again, then freeze overnight, or until firm
10. Alternatively, churn in an ice cream machine
11. When ready to serve, heat a griddle pan
12. Mix the remaining sugar and rum, and brush over the pineapple slices
13. Griddle for 3-4 mins on each side until lightly golden
14. Serve the warm pineapple slices with a scoop of the ice cream, sprinkled with the desiccated coconut and mint, if using