Start by mixing the pineapple coconut juice, coconut milk, and heavy cream together in a large saucepan.

Place the saucepan over medium heat and bring the mixture to a boil. Let boil for 30 seconds.

Once it reaches a boil, remove the saucepan from the heat.

Temper the egg yolks: While continuously whisking the egg yolks, slowly ladle in a small amount of the hot liquid mixture from the saucepan. This gradual addition will prevent the eggs from curdling. Continue whisking until you've incorporated about half of the hot liquid into the yolks. 

Pour the tempered egg yolk mixture back into the saucepan with the rest of the hot liquid mixture and stir to combine. Add 3oz of dark rum and mix.

Add the Cut Pineapple and continue to let it infuse the custard. Add sea salt to taste. Allow to cool for 1 hour.

Prepare the Tri-Color Quinoa sous vide according to the package instructions.

Add quinoa to the custard and stir together.

Garnish with the fresh pineapple pieces, toasted coconut flakes, Mango Tango Almonds, and edible flowers for a tropical touch.