Preheat the oven to 400°F (200°C). Top and tail the pineapple and cut off the rind until you reach the yellow flesh.

In an oven-safe pan or skillet, add in the pineapple, butter, brown sugar, rum, and coconut milk.

Bake for about 45 minutes - 1 hour carefully turning the pineapple every 15 minutes and basting it with the rum sauce.

Once the pineapple is tender and coated in the thick, coconut rum sauce remove from the oven and allow to cool slightly.

Slice the flesh of the pineapple leaving just the core behind. Serve pineapple warm with some of the thick sauce from the pan and some coconut ice-cream. Store leftovers in the fridge for up to 3 days.