Ingredients

· 200 g tub fresh pineapple

· 50 ml coconut water

· 1 tablespoon golden caster sugar

· 4 ginger nut biscuits, crumbled

· 4 scoops coconut ice cream

· Handful dried sliced coconut or desiccated coconut

· Dried pineapple rings, to decorate

Method

Put the pineapple, coconut water and sugar in a pan. Cook over a high heat for five minutes until syrupy and the sugar has dissolved, and then let it cool for five minutes. Crumble a ginger nut biscuit into each sundae glass and top with the syrupy pineapple. Layer the remaining ingredients on top, finishing with the dried coconut and a dried pineapple ring.