Coconut-rum Mousse with Pineapple
Peel pineapple and remove the core. Cut flesh into small cubes. Mix with the sugar and rum and let stand about 10 minutes. Arrange pineapple pieces and a little of the liquid in 4 glasses.
Mix yogurt with coconut cream and vanilla sugar. Whip the heavy cream, fold into the yogurt mixture and pour into the glasses. Drizzle with the remaining rum-sugar pineapple liquid and refrigerate until ready to serve.