Peel the pineapple, cut it into small pieces and process it into a puree and put aside.
Pour the coconut milk into a tall mixing bowl and puree with 100 ml water.
Add half of the pineapple puree to the coconut milk and mix again. Then season with erythritol and a dash of lemon.
Add the konjac flour and blend again with a blender until a homogenous, creamy consistency is obtained.
Fill the cream into glasses and arrange with the remaining pineapple puree, fresh cherries or coconut flakes.