Pineapple tarte tatin with coconut rum ice cream

1. 1

   To make the coconut ice cream, mix all of the ingredients together in a large bowl and place in the freezer, overnight.

2. 2

   To make the pineapple tarte tatin, preheat the oven to 220C/200C Fan/Gas 7.

3. 3

   Melt the butter in an ovenproof blini pan. Sprinkle over the sugar, star anise, black pepper and vanilla seeds. Add the pineapple, cover with the puff pastry and tuck the pastry down the sides. Caramelise on the hob until golden, moving constantly, for around 5 minutes. Then bake in the oven for around 15-20 minutes.

4. 4

   To serve, turn out the tarte tatin onto a serving plate and serve in slices with the ice cream on top.

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.