First things first, let’s set the stage with the cake base. Separate the egg yolks and place them in a mixing bowl. Add 3 tablespoons of sugar and 1/2 teaspoon of vanilla extract. Whisk until the mixture becomes pale and fluffy.

Take your cans of full-fat coconut milk, making sure to shake well. Slowly pour half of the coconut milk into your egg mixture while constantly whisking. This prevents the egg yolks from curdling.

Pour the egg and coconut mixture into a saucepan. Turn the heat to medium and cook, stirring continuously. When the mixture starts to thicken, add a tablespoon of cornstarch dissolved in a little water. This helps achieve the mousse-like consistency.

Remove from heat and let it cool slightly. Stir in 3 tablespoons of dark rum. This step can be skipped if you prefer a non-alcoholic version, substituting the rum with an equal amount of pineapple juice.

In another saucepan, combine the pineapple juice and the remaining 3 tablespoons of sugar. Bring it to a boil, then reduce the heat and simmer for 5 minutes. Let it cool and incorporate it into the cooled coconut mixture.

Grab your serving dish and place the cake base (you can use a pre-baked sponge cake). Pour the mousse mixture over the cake base evenly. Refrigerate for at least 4 hours or until fully set.

Once set, garnish with pineapple wedges and maraschino cherries. Drizzle some extra pineapple juice over the top for added flavor and aesthetic appeal.