Pineapple Coconut Ice Cream

Boil the pineapple juice. Add the grated coconut and cook on low heat for about 15 minutes with the lid closed. Pour through a fine-mesh sieve, squeezing the coconut flakes well. Cool the juice.

Mix yogurt, curd, pineapple juice and sugar well. Whip the cream until stiff and fold into the pineapple cream. Coarsely chop the coconut macaroons and fold into the cream. Freeze the ice cream mixture for at least 3 hours.

Cut the pineapple slices into pieces. To serve, cut the ice cream into balls and arrange in pre-chilled coupe glasses or on plates. Garnish with the pineapple cubes.

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