Heat the coconut milk, vanilla and Malibu (if using ... loaf tin and freeze for at least 4 hours. 4. For the tuile preheat the oven to 180°C/160°C fan and line a baking tray with baking paper.

Sprinkle the fresh coconut on top with a dusting of icing sugar and caramelise with a blow torch. 5. For the pineapple tuile, combine the pineapple juice and gellan gum in a saucepan and bring to ...