Dairy-free pineapple and coconut sundaes

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the caster sugar in a pan with 100ml water and bring to a simmer, stirring occasionally, until all the sugar has dissolved. Set aside to cool. Put the roughly chopped pineapple in a mini chopper or blender and whizz to a pulp. Push the pulp through a large-holed sieve into a large mixing bowl.
2. Mix in the remaining ice cream ingredients and the cooled sugar syrup. If you have an ice cream machine, pour the mixture into the machine’s bowl and churn according to the instructions. (If making by hand, pour the mixture into a plastic lidded container and freeze for 1 hour, then whizz until smooth in a food processor or using an electric hand mixer. Freeze the ice cream for 30-60 minutes, then whizz again until smooth. Repeat 2-3 more times.) Put in the freezer.
3. Meanwhile, mix the crumble ingredients in a bowl. Spread the mixture in a thin layer on a baking sheet lined with non-stick baking paper. Bake for 10-15 minutes until set, golden and turning crunchy around the edges. Cool completely, then break into pieces.
4. When the ice cream is frozen (the texture will be snow-like), mix the finely diced pineapple with the lime zest and juice and a glug of Malibu, if using. Layer the ice cream in glasses or coconut halves, with the rum-soaked pineapple and oat crumble sprinkled over the top. Scatter with pomegranate seeds, if using.