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Ingredients
Coconut crème pâtissière
Pineapple compote
To assemble
Method
Coconut crème pâtissière
1.In a medium saucepan, combine the milk, coconut milk, rum and 1 Tbsp of the caster sugar and bring to a simmer.
2.In a medium-sized bowl, whisk together the egg yolks, cornflour and remaining caster sugar.
3.When the milk mixture is simmering, remove from the heat and pour in a steady stream into the egg yolk mixture, whisking continuously. Pour back into the saucepan and heat gently, stirring continuously, until the mixture has thickened.
4.Transfer to a clean bowl and lay plastic wrap over the surface of the custard to stop it forming a skin. Set aside to cool.
5.When cooled, fold in the whipped cream, a bit at a time, until it is all incorporated.
Pineapple compote
6.While the custard is cooling, combine the pineapple compote ingredients in a small saucepan, simmer until the liquid is reduced and the mixture thick. Blitz in a processor or blender to make a smooth consistency.
To assemble
7.To assemble, place a generous amount of the coconut crème patissiere into 4 serving dishes, divide the pineapple compote between the dishes, add a layer of crumbled meringues and top with chunky Tim Tam Pina Colada crumbs and garnish with pineapple flowers, if desired.
Place wafer-thin slices of skinned fresh pineapple on a lined baking sheet in a 120°C oven for 1½ hours, or until dried. Turn once or twice during drying.
Note
