Pour the pineapple juice and Malibu into a large bowl, and add the coconut flavouring and lime juice.
Add the icing sugar and whisk to dissolve.
Whisk in the cream and keep whisking until soft peaks form.
Taste to see if you need more coconut flavouring or a squeeze more lime juice (and remember it won't be as strong when frozen), then spoon and smooth the ice cream into an airtight container and freeze.
On serving - and, oh, how this cries out for hollowed-out coconut shells as serving vessels - toast the shredded coconut in a hot, dry pan until just turning golden and remove to a bowl. Sprinkle a little over each person's portion and leave the rest for people to add as they eat.
Recipe from Nigella: Kitchen by Nigella Lawson (published by Chatto & Windus).