Open the tin of crushed pineapple and put into a jug or deep bowl you can use an immersion/stick blender into and blitz crushed pineapple until smooth. Alternatively you can blend the pineapple in a food processor.
Put the blended pineapple into a small pot on the stove. Simmer on a low heat, stirring often until the pineapple has reduced to about one cup (250ml). Remove from heat and allow to cool, then transfer to a heatproof jug or container that will hold about four cups (1 ltr) of liquid.
Put the tapioca starch into a small bowl. Measure out the coconut milk and add about two tablespoons to the tapioca starch. Mix well to form a slurry.
Add the sugar and coconut milk to another small pot. Stir well and heat until mix just starts to bubble.
Reduce heat to low, add tapioca starch slurry and stir well. Continue to cook for another minute. Remove from heat and allow to cool for a few minutes.
Cut and juice the limes and measure out the lime juice
Add the cooled coconut milk mix to blitzed pineapple. Add cream, lime juice and coconut rum. Mix well and chill in fridge for four hours or until well chilled.
Put your ice cream storage container into the freezer to chill.
If using a self refrigerating ice cream machine, turn it on for about ten minutes to chill be churning your ice cream.
Remove ice cream from fridge and give it a stir.
Churn your ice cream. It will be the consistency of soft serve when done.
Transfer to churned ice cream to chilled storage container. Cover and freeze for about four hours or until firm.
To make the coconut topping head a frying pan on medium heat. Dry cook the coconut until golden brown and toasted, then remove from heat and allow to cool.
To serve remove from the freezer, scoop and enjoy. Fabulous on its own or with some toasted shredded coconut sprinkled over the top. Delicious!