- Step 1
Preheat oven to 180°C. Place pineapple in a 6-cup capacity baking dish. Drizzle with rum. Pour over coconut cream and sprinkle with sugar. Stir gently to combine.
- Step 2
Combine flour and coconut in a bowl. Using a rolling pin, roughly crush macaroons and add to flour mixture. Add butter. Using your fingertips, rub into dry ingredients until mixture resembles coarse breadcrumbs. Scatter crumble over pineapple. Place on a baking tray and bake for 30 minutes or until golden and crisp. Serve.
Tip: Crumbles reheat well in the microwave. Spoon crumble into a microwave-safe bowl. Microwave, uncovered (if you cover the crumble it will become soft), on MEDIUM (50%) for 3 minutes per serve.