Coconut Haupia with Griddled Pineapple

Mix the coconut milk (400 ml), coconut cream (250 ml), pod (1 vanilla) seeds, pod and caster sugar (75 g) in a small pan and bring to a simmer, stirring to dissolve the sugar. Put the cornflour (3 tbsp) in a heatproof jug and whisk just enough of the coconut mixture into it to make a smooth paste, making sure you beat out all the lumps.

Slowly whisk this paste back into the pan of warm coconut milk and bring back to the boil, whisking all the time. Keep whisking for minutes (3) as it boils and thickens, then take off the heat and stir in the rum (1 tbsp), if using. Pass through a sieve into 4 lightly greased mini pudding basins or ramekins, discarding the vanilla pod. Allow to cool, then cover and chill until completely set, preferably overnight. Meanwhile, toast the desiccated coconut flakes (2 tbsp) in a dry pan until fragrant; set aside. Start 3m timer

When ready to serve, cut the pineapple (1) into long wedges and slice off the skin; cut out the woody core. Lightly grease a griddle pan and put on a medium-hot heat. Grill the [pineapple] for minutes (2) on each side, without moving it, until charred. Start 2m timer

Turn out the puddings, then grate the zest (1 lime) over them and sprinkle with toasted [desiccated coconut flakes]. Serve with the griddled [pineapple].