Piña Colada Crème Brûlée: the recipe for a tropical dessert!

INGREDIENTS
Pineapple

420ml coconut cream
2 egg yolks
2 1/2 tbsp cornstarch
2 1/2 tbsp powdered sugar
1 shot rum
Brown sugar

METHOD
1. Cut a pineapple in half.
2. Cut the pulp into cubes and place in a blender. Add egg yolks, coconut cream, cornstarch, powered sugar, and rum.
3. Strain the mixture into a pot and cook over low heat until thickened.
4. Pour the mixture into the pineapple peel and refrigerate overnight.
5. Sprinkle brown sugar and crystallize to serve.
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