Pineapple and Coconut Ice Cream Sundae

Coconut Ice Cream

• 800 g tinned coconut milk (2 x 400 g tins)
• 150 g granulated sugar
• 2 Tbsp coconut milk powder
• 1 tsp natural vanilla extract
• 1 - 2 Tbsp rum, to taste

Ginger Biscuits

• 20 g granulated sugar
• 80 g vegan butter, diced
• 110 g dark brown sugar
• ½ tsp natural vanilla extract
• 110 g plain flour
• ¾ tsp bicarbonate of soda
• ⅛ tsp fine sea salt
• ¾ tsp ground ginger
• ¾ tsp ground cinnamon
• ⅛ tsp ground nutmeg

Pineapple Sauce

• 200 g pineapple, cut in pieces (2-3 cm)
• 100 g pineapple juice
• 80 g dark brown sugar

Assembly

• 100 g pineapple, cut in pieces, for serving