1. halve the pineapple down its length, cutting through the frond of green leaves at the top. 2. Cut out the tough central "choke" from the two halves. 3. Scoop out and chop the flesh, being careful not to damage the shell. 4. Put the flesh and the rum into a freezer bag and put into the freezer for 6 hours or overnight. 5. Put the shells into a freezer bag and freeze for 6 hours or overnight. 6. Make a meringue by beating the egg whites with the salt until they form stiff peaks before folding in the sugar. 7. Heat your oven to its maximum. 8. Place the pineapple shells on a baking sheet and fill with the pineapple flesh and rum. 9. Add scoops of coconut ice-cream. 10. cover with the meringue being careful to seal it round the edges to the pineapple shells. 11. Bake for 5 minutes or until the meringue is lightly set and the peaks are just browning. 12. If you want to go really over the top you can stick a couple of sparklers in as you serve it! ---------------------------------------------------------------------------
Nutrition
Ingredients
