Carpaccio Of Pineapple And Passion Fruit, Coconut Ice Cream

Make the ice cream: mix the coconut milk, whole milk and cane sugar syrup. Pour into an ice cream maker and whirl. When the preparation is almost set, add the rum and put in the freezer.

Cut the plumes and the base of the pineapples (reserve the clear leaves of the center for the decoration), then peel them by removing the peel of a blow and the brown parts encrusted in the flesh. Cut the pineapples into very thin slices and spread them out on a large dish. Mix the cane syrup, strained lime juice and white rum. Drizzle the syrup over the pineapple slices. Cover with cling film and refrigerate for 1 hour.

Bring the ice cream to room temperature 10 minutes before serving. Lightly toast the shredded coconut in a pan, spread it in a plate. Form six balls of coconut sorbet and roll them in the toasted coconut. Drain, spread the pineapple slices on six plates and sprinkle them with a little of the macerated juice. Place a scoop of coconut ice cream in the center.

Open the passion fruit. Scatter the seeds and pour the juice over the pineapples. Decorate with reserved pineapple leaves. Present immediately with macaroons or coconut boulders.