Place your coconut on a roasting tray and toast in a hot oven for a few minutes until golden brown. Allow to cool.

Over medium-high heat, melt the butter in a frying pan. While the pan is heating, sprinkle both sides of the pineapple slices with sugar. Add these to the pan and fry until golden brown. Remove the pieces from the pan and deglaze with the sake. Reduce slightly to a syrupy consistency.

For the lime sugar, combine the sugar and lime zest in a pestle & mortar and grind until fragrant.

Plate the pineapple with a scoop of lemongrass ice cream (see Tips) and a drizzle of the reduced syrup. Top with toasted coconut and a sprinkling of lime sugar.

Tips: For the lemongrass ice cream, the easiest option is to buy some from your local ice cream parlour. If you’re feeling industrious, follow the recipe for our homemade vanilla ice cream, but add 3 bashed sticks of lemongrass to the cream before scalding and allow to infuse. Once you’ve prepared the ice cream base, allow to cool before straining off the lemongrass and churning.