Rewarm the pineapple if it was prepared in advance, and finish the sauce with the cream as in the basic recipe. Strain it, reserving the spices. Slice the pineapple and arrange the slices on one side of a plate. Pour the sauce over the pineapple.
Place a coconut tuile cup on the other side of the plate. Place one or more scoops of coconut sorbet in the tuile.
Garnish the plate with some of the spices from the sauce. Garnish the pineapple with a few pistachios and pine nuts.
Decorate the sorbet with a small cluster of red currants.
Finish the plate by sprinkling with a little toasted coconut.