1 pineapple extra large
1 vanilla pod
2 sheets filo pastry
2tbs clarified butter
For the ice-cream
500ml coconut milk
6 egg yolks
250ml double cream
For the butter sauce
1 vanilla pod
Peel and core pineapple. Cut four 2cm-thick pineapple rings. Save remaining pineapple and trimmings. Put the 500g sugar 300 water vanilla pod and Malibu in a pan and bring to the boil to make a caramel. Pour caramel over the pineapple rings and roast the pineapples in the oven at 200ºC.
To make the ice-cream bring coconut milk to boil. Whisk yolks and 75g of sugar together. Pour milk on to yolks and cook out. Add cream to stop overcooking.
Purée pineapple trimmings to make 200ml of pineapple juice. Put in a pan with seeds from vanilla pod and bring to the boil. Whisk in 50g of butter. Reduce to sauce consistency. Keep warm.
From the remaining pineapple cut eight 3mm-thick rings and dry out on silicone paper in an oven at 100ºC.
Brush the two sheets of filo pastry with clarified butter and stick together. Cut into four 5cm triangles. Dust with icing sugar and caramelise in an oven at 180ºC.
To assemble place a pineapple ring in the middle of the plate. Put filo triangle on top then a ball of coconut ice-cream then a pineapple crisp then another ball of ice-cream and another pineapple crisp. Pour warm vanilla butter sauce around. Serve.