Peel and dice the pineapple. Add pineapple cubes, some sugar, and water to a pot. Cook over low heat for approx. 10 min. Pour everything into a blender and purée until smooth. Add rum and purée again.
In a frying pan, toast pine nuts, rolled oats, and coconut flakes until golden brown. Add butter and maple syrup. Let simmer and mix everything well. Remove the pan from heat and let cool.
Mix quark with heavy cream, vanilla sugar, and remaining sugar in a large bowl. Equally distribute the cream in dessert cups. Layer the pineapple purée and the coconut mixture. Enjoy!