Put coconut cream in the refrigerator overnight. In the morning, the cream will be really thick. Scoop it out and transfer to a bowl.
Beat the coconut cream using your wire whisk attachment or using your hand mixer until smooth and peaks form.
Add maple syrup, imitation rum extract, pineapple juice and mix till combined.
Fold in finely chopped pineapple and mix. Transfer the ice cream to a freezer safe container and freeze until firm, preferably overnight.
Before serving the pina colada ice cream, toast some coconut flakes. Pre heat oven to 350 F degrees. Line a baking tray with parchment paper.
Transfer the coconut flakes onto the baking tray. Toast at 350 F for 7-8 minutes or till the flakes are lightly browned. Remember to toss the flakes once in between.
Scoop out the ice cream and add toasted coconut flakes on top. Serve immediately.