Coconut Cream with Tropical Fruit
Cut each baby pineapple in half lengthwise, leaving the green tops intact. Gently scoop out the flesh with a spoon and cut into slices.
Rinse the star fruit and gooseberries and pat dry. Cut the star fruit into slices and halve the gooseberries. Peel the kiwis and cut into wedges.
Whisk together the coconut yogurt, rum and sugar until smooth. Coconut yogurt flavor with rum and sugar. Beat the whipping cream until stiff and fold into the yogurt mixture. Spoon the yogurt cream into the pineapples and arrange the fruit decoratively on top. Garnish with coconut flakes and serve.