Pineapple cool pots

Serves – 10

1 (approx.1kg) fresh pineapple
¼ cup (50g) sugar
7 tablespoons kirsch
1 cup (250ml) cream, double
vanilla essence, to taste
2 tablespoons caster sugar
50g shredded coconut

Peel the pineapple with a sharp knife and cut the flesh into slices, discarding the central core.

Sprinkle with sugar and drizzle 5 tablespoonfuls of kirsch over it. Refrigerate for 1 hour.

Whip cream and caster sugar until stiff. Fold in vanilla essence and 2 tablespoonfuls of kirsch.
Place 1 or 2 slices of pineapple on each serving dish and spoon a portion of the cream over them.

Sprinkle with shredded coconut to decorate.