Whip the Cream until stiff peaks form – add the Coconut Milk and Icing Sugar – beat on low to just combine
Stir in the Pineapple and place in the freezer for an hour – stir after 30 minutes
After an hour, stir again and scoop the partially frozen mixture into 12 silicone cups or into a muffin pan – freeze 2 – 3 hours until set
Meanwhile, place the Coconut Flakes in a dry pan over medium heat – add the Caster Sugar and stir until the Sugar has dissolved and the Coconut is lightly toasted (be careful – it browns very quickly and keeps on browning even after you remove the pan from the heat – I immediately remove the toasted Coconut from the pan into a separate bowl)
Top each frosty with a Glace Cherry and sprinkle with the toasted Coconut
Keep in the freezer compartment until ready to serve
Notes
Icing Sugar = Confectioners Sugar or Powdered Sugar
Caster Sugar = Finer than Granulated Sugar or a.k.a. Super Fine Sugar
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.