Blend the cornflour with a little of the
milk and the sugar in a bowl. Put the remaining milk in a saucepan
with the crumbled coconut and heat, stirring, until the coconut melts.
Pour over the cornflour mixture and stir well. Return to the saucepan,
bring to the boil and cook, stirring, for 2 minutes until thickened
and smooth. Cover with a circle of wetted greaseproof (waxed) paper
and leave to cool. When cold, beat in the curd cheese. Turn into a
freezer-proof container and freeze until firm around the edges. Whisk
well with a fork to break up the ice crystals. Return to the freezer
and freeze until firm. Remove from the freezer about 15 minutes before
serving with Jeweled Pineapple Sauce.