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1
Combine all the ingredients in the blender and blend until smooth. Strain the mixture through a fine mesh strainer and chill thoroughly.
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2
Freeze in an ice cream maker according to the manufacturers instructions.
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3
For Pineapple
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4
Place 2 tablespoons brown sugar and 2 tablespoons butter or margarine in a large skillet. Cook over medium heat, stirring frequently, until the butter and sugar have melted.
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5
Add 1/2 of the pineapple in a single layer. Cook, without stirring, for 3-4 minutes, or until browned on the bottom. Carefully flip the pineapple and cook for another 1-2 minutes until browned on the other side.
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6
Pour the rum over the pineapple in the pan. Carefully light the rum on fire. When the flames have gone out, stir in 1 teaspoon of the lime juice.
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7
Repeat with the remaining sugar, butter, pineapple and lime juice.
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8
For Meringues
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9
Toast the coconut in a 350 oven until golden brown, approximately 8 minutes. Remove the coconut from the oven and reduce the oven temperature to 225.
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10
Place the egg whites and sugar in the metal bowl of an electric mixer. Place the bowl over a pan of simmering water and stir constantly until the sugar dissolves and the egg whites are warm to the touch.
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11
Transfer bowl to the mixer and whip, using the whisk attachment, until stiff and glossy.
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12
Transfer meringue to a pastry bag with a 1/2 inch plain tip. Line a cookie sheet with parchment paper (use a dab of meringue to stick the paper in the corners.) Pipe zig zags of meringue on the parchment. Sprinkle the coconut over the meringues.
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13
Bake for one hour. Remove from the oven and let cool on the cookie sheet for another hour before removing the meringues from the parchment. Store in an airtight container.
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14
Serve the sorbet topped with the warm pineapple and a coconut meringue.
