Dean Edward's mini pineapple tartes Tatin

For the ice cream, whip the double cream into stiff peaks, then add the coconut milk and condensed milk. Fold together until fully combined, then transfer to a lidded, freezerproof container. Freeze for at least 8 hrs or overnight – there’s no need to churn or stir the mixture.

For the tartes Tatin, sprinkle the caster sugar into a small pan and cook over a medium heat until it melts then turns a darker brown – take care that it doesn’t burn. Add the butter, then stir until well combined.

Divide the caramel between 4 x 13cm blini pans, pop a pineapple ring into each pan, then allow to cool slightly.

Preheat the oven to 200C/180C Fan/Gas 6.

Cut 4 x circles from the puff pastry, each 11cm in diameter. Place 1 over each of the pineapple slices, carefully tucking the pastry around and slightly under the edges of the fruit. Prick a hole in the top of the pastry to let any steam escape while cooking, then bake in the oven for 30-35 mins, until the pastry is crisp and golden. Remove the pans from the oven and allow to stand for a minute.

Holding a pan by its handle, put a dessert plate over the pastry, then flip over the plate and the pan, to turn out the tarte Tatin onto the plate with the pineapple on top. Repeat with the other 3 pans.

Take the ice cream out of the freezer 15 mins before serving, to soften slightly.

Dry-fry the coconut for 1-2 mins until toasted and turning golden.

Top each tarte Tatin with 1 scoop of the coconut ice cream – return the rest to the freezer to use again. Sprinkle with the toasted coconut to decorate, then serve immediately.