Caramelised Pineapple with Coconut Cream

Serves 4, Prep and Cook 30 mins

1 medium pineapple (1.7kg), peeled

2 tblsps caster sugar

25g unsalted butter Toasted coconut chips, to decorate

LIME SYRUP

½ cup caster sugar

1 tsp finely grated lime rind

COCONUT CREAM 300ml tub thickened cream 2 tblsps coconut milk powder 1 tblsp icing sugar mixture

1 To make lime syrup, combine sugar, rind and ½ cup water in a small saucepan over a medium heat. Stir until sugar is dissolved. Bring to boil. Boil rapidly for about 4 minutes, or until slightly thickened. Remove from heat. Cool.

2 To make coconut cream, beat all ingredients in small bowl with an electric mixer until firm peaks form. Refrigerate, covered.

3 Cut pineapple lengthways into quarters. Remove core. Cut each quarter lengthways in half. Sprinkle wedges evenly with sugar.

4 Melt half the butter in a medium, non-stick frying pan over a medium to high heat. Add half the pineapple. Cook, turning pineapple, for about 6 minutes, or until golden and caramelised. Remove. Cover to keep warm.

5 Wipe pan clean. Reheat pan over medium to high heat. Repeat with rest of butter and pineapple.

6 Serve pineapple drizzled with lime syrup. Top with coconut cream. Decorate with coconut chips.