Servings: 4

2 large bunches mint 2 large bunches mint
 
Coconut and Mint Sorbet: subheading: Coconut and Mint Sorbet:
2 cups frozen coconut puree, thawed 2 cups frozen coconut puree, thawed
1/4 cup caster sugar ¼ cup caster sugar
1/4 cup mint leaf juice ¼ cup mint leaf juice
pinch salt pinch salt
 
Marinated and Grilled Pineapple: subheading: Marinated and Grilled Pineapple:
1 small pineapple, peeled 1 small pineapple, peeled
1/4 cup Malibu ¼ cup Malibu
1/4 cup mint leaf juice ¼ cup mint leaf juice
2-3 hot green chillies 2 to 3 hot green chillies
1 stalk lemongrass 1 stalk lemongrass
1 tbsp caster sugar 1 tbsp caster sugar
juice and zest of 1 lime juice and zest of 1 lime
1 tbsp canola oil 1 tbsp canola oil
 
Coconut Cream: subheading: Coconut Cream:
1/2 cup thickened cream ½ cup thickened cream
1 cup frozen coconut puree, thawed, chilled 1 cup frozen coconut puree, thawed, chilled
 
Pineapple Syrup: subheading: Pineapple Syrup:
reserved pineapple and core reserved pineapple and core
2 tbs preserved marinade 2 tbs preserved marinade
 
Coconut Crumble: subheading: Coconut Crumble:
1/2 cup coconut flakes ½ cup coconut flakes
1/4 cup desiccated coconut ¼ cup desiccated coconut
1/4 tsp sea salt ¼ tsp sea salt
3-4 tbs preserved marinade 3 to 4 tbs preserved marinade

Prechill ice-cream machine, fill and heat sous vide machine to 70°C and preheat oven to 180°C.
To make mint juice, place mint leaves and 200ml water into a blender and process to a juice. Pour through a fine sieve and keep chilled.
For the Coconut and Mint Sorbet, stir coconut, caster sugar, mint leaf juice and salt together in a bowl until the sugar has dissolved.
Pass through a fine sieve then churn in ice cream machine according to manufacturer’s instructions. Place into a covered container and set aside in the freezer.
For the Marinated Pineapple, cut pineapple into quarters. Remove core and set aside. Cut three of the quarters into four slices and place into a sous vide bag. Reserve the remaining quarter with the core for later use.
Place the remaining ingredients, except lime zest and oil, into a food processor and process until smooth. Add the lime zest then pour through a sieve into jug. Pour into the bag over the pineapple slices, vacuum seal and place in water bath to cook until soft and juicy, about 30 minutes.
Remove pineapple from marinade and reserve the marinade.
Heat a grill pan over medium high heat. Add oil to the pan and when hot, grill one side of pineapple on high heat until charred. Remove pineapple from pan and set aside.
For the Coconut Cream, whip cream to stiff peaks then fold through coconut puree. Set aside in the fridge until ready to serve.
For the Pineapple Syrup, place reserved pineapple and core into a food processor and process to a smooth puree. Strain through a sieve into a small saucepan, pressing on pulp to remove juice. Simmer over low heat until reduced by half. Add the reserved marinade and simmer until reduced by half, and is thick and syrupy, about 5 minutes.
For the Coconut Crumble, place ingredients into a bowl and mix well.
Place onto a lined baking tray and bake until golden and crunchy, about 10 minutes.
To serve, spoon coconut cream onto the base of each plate. Add grilled pineapple, coconut crumb then add a scoop of sorbet. Serve with the pineapple syrup on the side.