Place the butter into the bowl of a stand mixer fitted with a paddle attachment and mix until it begins to soften.
Add the raw sugar and brown sugar, and continue to mix until combined and no lumps of butter remain.
Add the cinnamon, coconut, and eggs, and mix to combine.
In a separate bowl, combine the sieved flour, baking powder, and salt.
Add the dry ingredients to the mixer and mix until the dough just comes together.
Press the dough into an even, flat square and wrap in plastic wrap. Chill in refrigerator for a minimum of 2 hours.
Heat the oven to 160°C, fan forced.
Press the chilled dough through a grid cooling rack to create cubes of approximately 10mm in size.
Place a 190mm tart ring on a lined baking tray.
Separate the cubes of dough and place them into the ring.
Using a 180mm ring as a guide, press the cubes of dough down to create a flat surface, leaving a 10mm unflattened border.
Bake in the preheated oven for approximately 20 minutes, or until golden-brown in colour.
Coconut Fudge
Ingredients
150 g desiccated coconut
100 g pure icing sugar, sieved
150 g sweetened condensed milk
10 g fresh lemon juice
5 g Heilala Vanilla Bean Paste
Mathod
Line a 180mm entremet ring with a strip of acetate and place it on a lined tray.
Place the coconut, sieved icing sugar, and condensed milk into a bowl and mix to combine.
Add the lemon juice followed by the vanilla and stir to incorporate.
Transfer the mixture into the prepared ring and use an angled palette knife to flatten it into an even layer.
Set aside at room temperature until required.
Sauteed Pineapple Jelly
Ingredients
9 g gold gelatine sheets, or 4 ½ individual gelatine sheets
440 g pineapple, diced
105 g brown sugar
10 g unsalted butter
10 g Heilala Vanilla Bean Paste
90 g pineapple juice
Method
Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water and set aside.
In a saucepan, sautee the diced pineapple, brown sugar, butter, and vanilla until the pineapple is tender, stirring as required.
Remove from the heat and add the pre-soaked gelatine, then stir until the gelatine has completely dissolved.
Add in the pineapple juice and stir to combine.
Transfer the mixture into a bowl and allow it to cool to between 26-28°C.
Once the mixture reaches temperature, pour it on top of the coconut fudge layer and spread it out evenly so that the pineapple pieces are suspended in the liquid.
Place into the freezer.
Pineapple & Coconut Cream
Ingredients
2 g gold gelatine sheets, or 1 individual gelatine sheet
20 g pineapple juice
30 g Karo coconut cream
20 g liquid glucose
90 g Bulla Thickened Cream
90 g Callebaut W2 White Chocolate 28%
195 g Bulla Thickened Cream (B)
Method
Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water and set aside.
In a saucepan, combine the pineapple juice, coconut cream, liquid glucose, and cream (A) and bring to the boil.
Pour the hot mixture over the white chocolate and whisk until the chocolate is completely melted and combined.
Add the pre-soaked gelatine and continue to whisk until it has dissolved.
Lastly, add the cream (B) and whisk to combine
Cover the surface of the pineapple and coconut cream with plastic wrap and chill in the refrigerator for a minimum of 5 hours.
Transfer the chilled pineapple and coconut cream into the bowl of a stand mixer fitted with a whisk attachment and whip to piping consistency.
Return the whipped cream to the refrigerator until required.
Chocolate Palm Trees
Ingredients
200 g Callebaut W2 White Chocolate 28%
Method
Place a sheet of palm tree templates on a tray and cover it with a sheet of baking paper.
Temper the white chocolate by placing it into a microwave-safe plastic bowl and heating in 30-second increments. Once it reaches 50% solids and 50% liquid, stir vigorously until completely melted.
Transfer the tempered chocolate into a paper piping cone, filling it halfway.
Pipe the chocolate onto the prepared sheet of baking paper, using the templates as a guide.
Once the chocolate is set to touch, cover it with another sheet of baking paper and place a light tray on top. This will stop it from curling as the chocolate contracts.
Assembly
Ingredients
dried pineapple, for garnishing
Method
If the dried pineapple you have is in a ring, cut them into pieces and set aside.
Place the shortbread crumble base onto a serving plate.
Remove the coconut fudge and pineapple jelly from the ring and place it on top of the shortbread.
Transfer the whipped pineapple and coconut cream into a piping bag fitted with a French star piping tip.
Pipe the cream over the surface of the jelly layer.
Top with the chocolate palm trees and dried pineapple pieces.
