Put the gelatine leaves in a bowl of cold water and leave to soak for 5 mins.

Meanwhile, heat a saucepan over a high heat, sprinkle in 3 tbsp of the sugar and cook, swirling the pan rather than stirring, until dark golden. Add the pineapple cubes and 100ml water, and bubble for 5-10 mins more until the caramel has thickened slightly and the pineapple has started to soften. Remove from the heat.

Squeeze any excess water from the gelatine leaves, then stir into the pineapple mixture to dissolve. Stir in the rum. Scrape the mixture into a bowl, leave to cool completely, then chill until the mixture has set firmer, about 30 mins.

Beat the coconut cream, double cream and remaining caster sugar together to soft peaks. Divide the chilled pineapple mixture between three cocktail glasses, then spoon over the coconut whipped cream. Sprinkle over the muscovado sugar to serve.