For the caramel sauce, in a saucepan over medium heat, sprinkle a quarter of the sugar into the pan. When it starts to melt, sprinkle more sugar over the top and repeat, swirling the pan until all the sugar is melted and a deep amber colour.

Carefully whisk in the butter. Remove saucepan from the heat.

Slowly pour in the coconut cream, whisking constantly. Add a pinch of salt and set aside to cool.

Store in a sterile airtight container.

For the ice cream balls, place the bread crumbs into a bowl. Scoop the ice cream into round balls and coat with bread crumbs. Freeze hard.

Place the egg in a bowl and whisk. Working quickly, roll each ice cream ball in the egg, making sure the whole surface is coated. Coat with breadcrumbs, lightly pressing the crumbs in to make sure the whole ball is covered. You can repeat this, but I find the coating becomes too thick. Freeze hard.

Heat the oil to 190C and fry the frozen ice cream balls for a few seconds until golden, drain on paper towel and serve immediately.

For the caramelized pineapple, melt the butter in a pan over medium-high heat.

Coat the pineapple rings with brown sugar and add to the pan.

Cook until the pineapple begins to caramelize and add the rum. Simmer for a few minutes.