Place the bounties in the freezer for 1-2 hours. Whip the cream with 1 tablespoon sugar until stiff and fold in the pudding. Stir in the Batida de Coco. Chop the bounties and fold them into the cream.
Spread the pineapple slices on a platter, sprinkle with the remaining sugar and burn with the Bunsen burner. If there is no bunsen burner, fry / caramelize with a little sugar in a Teflon pan. Let it cool down a bit so that the cream doesn`t disintegrate and the sugar stays hard, and spread the cream on top.
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