Here is the recipe from Pairings Food & Wine Education Center, and Chef Robert Waldron, of Pairings Coconut Ice Cream with Warm Rum Glazed Pineapple, mentioned in Chapter Five of "Diary of a Distiller."

Coconut Ice Cream
Chef Robert M Waldron

Ingredients

1 pint heavy whipping cream
1 quart Half & Half
2 cans coconut cream
1/2 Tbs vanilla extract
1 (15 oz avg) bag coconut flakes, 3 oz. reserved for toasting.

tools
ice cream maker
measuring cups and spoons
plastic containers
large whisk or slotted spoon
cookie sheet
candy or instant read thermometer
parchment paper
lg sauce pot

In a heavy bottom sauce pan combine the cream, Half & Half, and canned coconut cream and heat to 170'F over med/ med-high heat. Stir more frequently as you approach the 170'f mark. Do not Boil
At 170'F you may see a bubble or two, remove from heat and add vanilla extract and 12 ozs. of the coconut flakes.
Let mixture cool enough to work with and transfer to a large plastic container and refrigerate overnight.
The next day the coconut flake will have risen to the top and be "locked" into the coconut fat, break the fat and flakes into large pieces and pulse in a food processor a few times, this will give a creamer texture. Depending on the size of your work bowl you may want to do this in 2 or 3 small batches. This can be messy so use a rubber spatula to scrape the bowl.
Combine the processed coconut cream and flake back into the rest of the chilled batter.
Follow the manufacturers instructions for your ice cream machine, making sure you don't overload it.Patience is key, will be rewarded. the ice cream should make a soft serve consistency initially, store in the freezer for a couple hours to firm up.

Pre-heat your oven to 350'F and place a sheet of parchment paper or aluminum foil down on a cookie sheet.
Spread the 3 ozs. of reserved coconut flakes over the foil, thinly.
Place in hot oven, watching carefully, and brown to a light gold, rotate pan once every 3-4 minutes. Do not over cook. It is better to pull it out a little early since it will continue to brown for a minute or two after being removed from the oven. Just keep an eye on it and you'll be rewarded with golden coconut flake to top your delicious ice cream.

The recipe for the Rum Glazed Pineapple is after the jump.

Warm Pineapple Glazed in Dark Rum

Ingredients
1 fresh pineapple, peeled and sectioned. Or one container of fresh, prepared pineapple from supermarket prepared fruit aisle. (Canned pineapple is usually too mushy to work well.)
1 cup of Brown Sugar
1 cup of dark or aged Rum. (We used Myers Dark at Pairings, but any good quality rum would work well here. I tried it at home with a premium, aged rum at home and it was Amazing!)
1/2 stick (2 oz,) of unsweetened butter. (The better the butter, the better it tastes.)

Place pineapple and juices in a large saute pan (non-stick leads to easier clean-up) with butter and gently saute for 5-10 minutes over medium heat, to melt butter and warm up the pineapple.
Add brown sugar and keep on medium, tossing or stirring gently to melt sugar. (Careful, melted sugar is incredibly hot and painful if it gets on your skin and can burn severely.)
Pull the pan off the flame, and add rum. Stir gently and ignite the alcohol using a long match or grill lighter to flambe. Stir or agitate gently until the flame starts to die down.
Place back over heat and turn to high to bring to a gentle boil The flame will eventually burn out.
Lower flame to medium and leave on a high simmer, stirring occasionally, until sauce starts to integrate and thicken. You want the pineapple to remain mostly firm and just start to soften, but not get mushy.
Pull off heat and let sit for several minutes to cooled to a safe, warm temperature.

Place coconut ice cream in bowls and ladle the warm pineapple and a bit of sauce over it. You can even add a tiny splash more of rum over the ice cream as well. garnish with the toasted coconut. Enjoy!

Additional Note: I realized that you can also toast all the coconut before adding to the ice cream batter for a Toasted Coconut Ice Cream. I will have to try making that at home some time soon.