Pineapple tarte tatin with coconut mousse

Step 1

Preheat the oven to 180 ° C. In a saucepan, boil the sugar with water. When the caramel turns golden brown, deglaze with the Malibu, then spread into mini tart tins.

Step 2

Meanwhile, peel and cut the pineapple into thin slices. Sprinkle on top of the caramel a little grated coconut. Place the pineapple slices on top, forming a flower shape. Roll out the puff pastry. Cut 4 discs slightly larger than the tart tins. Prick them with a fork. Cover each tin with a disk of puff pastry, making sure the edges are inside. Bake for 15-20 minutes, keeping an eye on them. Leave to cool and remove from the mould.

Step 3

In a bowl, pour the cream, coconut milk and brown sugar. Mix using an immersion blender about 2-3mins until the surface is frothy. Place a tarte tatin on each plate and prick the top with two pineapple leaves. Using a spoon, divide the coconut mousse into small glasses. Place each small glass beside the tarte tatin and serve immediately!

Step 4