|Whipping cream||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Lime juice||1 Tablespoon|
|Whipped cream||1⁄2 Cup (8 tbs), mixed with chopped flaked coconut|
|Chopped flaked coconut||1⁄2 Cup (8 tbs), mixed with whipped cream|
|Chopped cashews||1⁄2 Cup (8 tbs)|
Cut pineapple in half lengthwise, a little off center.
Remove pulp, keeping larger shell intact, and discard core.
Chop pineapple finely or process in an electric blender.
Measure 2 cups of pineapple and juice.
Add to whipping cream along with sugar and lime juice.
Cut the leafy top off the pineapple shell and reserve for decoration.
Spoon pineapple mixture into the shell and freeze until firm.
To serve, pipe large rosettes of the whipped cream around the shell and sprinkle with cashews.
Decorate with leafy top.