Peel the pineapple, remove the core and cut in chunks. Remove the seeds from the passion fruits.
For the rice pudding, put the rice, coconut milk and milk in a saucepan and cook over a medium heat for 40 minutes. Stir from time to time to make sure it is not catching on the bottom of the pan. When the rice is soft and all of the liquid is absorbed, stir in the Demerara sugar and the Malibu.
Heat a non stick pan until hot. Add the pineapple and cook until golden brown and caramelised. Add the sugar and butter and mix to coat the pineapple. Finally add the rum and flambée.
Serve immediately on top of the rice pudding and finish with the passion fruit seeds.
«If the rice is not quite cooked when all of the liquid is absorbed add a splash more milk and continue cooking until completely soft.»