Start by making a batch of banana 'icecream' base. Pop it into a mixing bowl and rinse out the blender quickly.
Blitz the frozen pineapple until it is at the 'crumble' or 'cous cous' stage - basically small, granular pieces but not smooth like the banana. This gives an added texture and interest to the finished dish. If you prefer it smooth, blend the pineapple with the banana initially.
Working quickly, add the pineapple, yoghurt, coconut cream (and Malibu if you are using it), to the frozen banana and mix thoroughly.
Pile generously into serving dishes and sprinkle with dessicated coconut.
Don't leave it too long as it goes rock hard and ice crystals will form-it's never the same amazing texture if you totally re-freeze it, and takes ages to defrost to an edible texture.
A taste of funky sunshine.