400ml pineapple juice
100ml coconut liqueur (Malibu) 125ml fresh cream
Blend the pineapple juice with the coconut liqueur in a food processor. Stir in the fresh cream. Pour the mixture into cupcake tins, sprinkle with the coconut – and push a cocktail cherry into each one. Freeze overnight.
To remove them from the cupcake tins, dip the tins in hot water for few seconds, then edge them out with a palette knife.