A simple, lush, refreshing dessert, this is really quite delicious; the sweetness of the coconut works perfectly with the fruity sharpness of the pineapple in the smoothie, and the caramelly burnt rum flavour of the chunks of fried pineapple. We have taken to buying pineapples a week in advance so they are really ripe and juicy

1 large ripe pineapple, peeled and cored

1 tblsp rum

1 tblsp water

1 star anise

400ml water

135g coconut powder

1 dsp sugar

Juice of 1 lemon

• Cut 3 x 1.5cm slices from the thickest part of the pineapple. Cut into quarters and douse in the rum, add the star anise and water and set aside to steep for 4-5 hours.

• Meanwhile, blend the water and coconut powder together. Chop the remaining pineapple into small chunks and gradually add to the coconut milk and blend until completely smooth. Add the lemon juice and gradually add the sugar until you get the correct balance between sweet and sharp.

• Five minutes before you are ready to serve, heat a fry pan until very hot. Drain the rum soaked pineapple and dry fry until browned on both sides. Finally add the rum and burn off the alcohol

• Serve immediately in 4 glass bowls with a glass of the pineapple coconut smoothie on the side of each