Stir together yogurt, nectar and extract in a medium mixing bowl. Pour ingredients into a 1 quart ice cream maker and freeze according to the directions.

Next transfer to an airtight plastic container for 2 hours.

Grill the pineapples on the grill or a grill pan over high heat for 3 - 5 minutes on each side.

Toast the shredded coconut on a parchment lined pan in the oven heated at 350 degrees for 8 - 10 minutes. Stir during heating time.

When ready to serve, place the pineapple ring on each plate with a scoop of Iced Coconut Cream. Top with juices from pineapple pan cooled and sprinkle with toasted coconut.

Enjoy!