Grilled pineapple with cashew praline

1.For the coconut labne, line a sieve with muslin over a bowl. Combine yoghurt, vanilla and salt in a medium bowl, mixing well. Spoon onto the muslin. Tie up the corners of the muslin and refrigerate overnight.

2.For the cashew praline, place honey in a frying pan over medium heat. Cook until starting to caramelise. Add cashews and cardamom. Cook, stirring continuously, for 1 minute. Transfer cashews to a tray lined with baking paper and spread out. Cool. Chop coarsely to serve.

3.Use a sharp, heavy knife to make four cuts into the very top of the coconut to create an opening. Reserve liquid. Dry inside the coconut using a paper towel. Scoop out flesh in large pieces. Transfer to a large bowl.

4.Mash a third of the raspberries to form a chunky purée. Pour onto coconut flesh, stirring well to coat and tint pink. Refrigerate, stirring occasionally, for 40 minutes or until needed. Discard purée.

5.Trim pineapple ends and peel, discarding ends and skin. Cut pineapple in half lengthways, then remove and discard core. Cut into long wedges.

6.Heat a grill plate (or pan) over high heat until hot. Cook pineapple wedges in batches for 2 minutes on each side or until grill marks appear and pineapple starts to soften. Transfer to a wide, shallow bowl.

7.For the lime dressing, combine 1/3 cup of reserved coconut liquid, lime rind, juice and vanilla in a small bowl. Stir to combine. Pour over grilled pineapple.

8.Cut coconut flesh into ribbons.

9.Arrange pineapple mixture, coconut ribbons, remaining raspberries and cashew praline on a serving platter. Serve with coconut labne and lime wedges.