Pineapple Carpaccio

In a pan, mix the sugar and water and heat it until the sugar dissolves. Let it boil for 5 minutes and leave it to cool. While it is cooling down, peel and core the pineapple. Then slice it very thinly lengthwise. When cool, add the lime juice, zest, ginger and rum to the syrup. Dip the pineapple slices in the syrup and leave for 12hs in the fridge. The next day, remove the pineapple from the syrup and lay the slices over some plates. In a dry, non-stick skillet, brown the coconut slightly. Drizzle the syrup over the carpaccio, and dust with the coconut and pink peppercorns. Serve with coconut ice cream.