- 400ml fresh coconut milk
- 1½ tbsp dried coconut shreds (leftover from the strained coconut and water)
- 300ml double cream
- 5 egg yolks
- 150g caster sugar
- 1 tbsp butter, unsalted
- 1 medium pineapple, peeled and sliced into 8 wedges
- 2 tbsp honey
- 1 tbsp lime
- 2-3 cloves
- 50g ground or finely chopped pistachios to decorate (optional)
Pour the coconut milk, dried coconut shreds and double cream into a saucepan. Warm until hot, but not boiling. Take off the heat and leave to cool for a few minutes.
Meanwhile, whisk the egg yolks with the sugar until pale yellow. Add this to the cream, whisking constantly. Return the mixture to the saucepan and heat very gently, stirring, until it comes together to form a custard. Take off the heat and transfer to another bowl to cool down.
When cool, churn in an ice-cream maker until frozen and place in the freezer. If you don’t have an ice-cream maker, put it in a plastic tub and pop it in the freezer. Whisk vigorously after 45 minutes to break up any ice crystals, and then again every 45 minutes for 2‑3 hours, or until frozen.
Meanwhile, make the spiced pineapple. Melt the butter in a large frying pan over a medium heat. When hot, add the pineapple wedges. Turn them every 2 minutes, until they start to caramelise and brown. Add the honey, lime and cloves. Stir-fry for another minute and take off the heat.
Serve the clove-spiced pineapple alongside a scoop of coconut ice-cream and scatter liberally with ground pistachios.
Photo credit: Yuki Sugiura for the Guardian