Scoop out pineapple flesh and freeze shells. Discard core. Blend flesh with 1/4 cup water. Pour into saucepan and cook over medium heat. Add lime juice and bring to boil. Boil for 2 minutes.
Combine gelatin and 1 tablespoon water. Dissolve this in pot with remaining water, over low heat. Add Kirsch and food coloring. Add to pineapple mixture and chill.
Once cooled, beat in whipped cream. Chill again.
Place two banana pieces in each pineapple shell. Sprinkle with almonds. Pour chilled mousse mixture over them. Place in refrigerator to set.
Once mousse is set, preheat broiler and place rack 3 inches from heat. Beat egg white, gradually adding sugar until stiff. Place in piping bag and pipe decorative swirls on top of the mousse, covering it completely. Broil for 3 minutes. Remove and sprinkle with coconut. Broil again for another minute to toast.
Created by Graham Kerr for Lloyds of Spanish Wells, North Eleuthera Bahamas