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1
4 cocktail umbrellas, for garnish
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2
To make the ice cream, in a large, heavy saucepan, combine the cream, coconut milk, whole milk, rum, and sugar.
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3
Bring to a simmer over medium heat, stirring to dissolve the sugar.
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4
Remove from the heat.
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5
In a medium bowl, beat the eggs until pale yellow and frothy.
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6
Add about 1/2 cup of the hot cream mixture, and whisk to combine.
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7
Add the egg mixture to the saucepan with the remaining hot cream and whisk.
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8
Return to medium heat and cook, stirring constantly with a heavy wooden spoon until thick enough to coat the back of a spoon, 4 to 5 minutes.
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9
Remove from the heat and strain through a fine mesh strainer into a clean container.
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10
Refrigerate until well chilled, at least 3 hours.
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11
Pour into an ice cream maker and process according to the manufacturer's instructions.
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12
Transfer to a plastic container and freeze until ready to serve.
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13
Heat a large, heavy skillet over medium-high heat.
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14
Add the butter and when melted, add the pineapple.
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15
Cook, stirring, for 3 minutes.
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16
Sprinkle the sugar over the pineapples and continue to cook until the sugar has completely dissolved and starts to bubble, about 1 minute.
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17
Remove the pan from the heat and add the rum.
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18
Return to the heat and carefully tip the pan to ignite the alcohol (or, alternately, light with a match).
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19
Remove from the heat when the flames extinguish.
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20
To assemble the dessert, spoon 2 scoops of coconut ice cream in each of 4 frosted parfait glasses.
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21
Top each portion with 1/2 cup of the pineapple and the glaze.
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22
Sprinkle 1 tablespoon of the toasted coconut into each glass, and garnish with an orange wedge, maraschino cherry, and a cocktail umbrella.
