Michel Roux serves up an exotic dessert of roasted pineapple ... desiccated coconut and double cream. Leave to cool, stirring occasionally to prevent a skin forming. Stir in the rum.
Add rum, pineapple juice, cream of coconut and ice to blender. Blend until smooth and frosty; add more ice as necessary. Pour into tall glasses and garnish with pineapple slices and maraschino ...