SAUTEED PINEAPPLE

1. If using canned pineapple pieces, drain to remove the juice, then slice into 10mm cubes. If using fresh pineapple, remove the skin and core, then slice the pineapple flesh into 10mm cubes.
2. Place the pineapple, brown sugar, vanilla, cinnamon and butter into a saucepan and cook until the pineapple is tender but still holds its shape.
3. Remove from the heat and transfer into a strainer to remove any excess juice.
4. Place into the refrigerator to chill until required.

Note: This can be made up to 3 days in advance and stored in the refrigerator.

CREAM FILLING

1. Whip the creme fraiche together with the thickened cream until you achieve soft peaks.
2. Add the icing sugar and vanilla, then continue to whip until it reaches stiff peaks.
3. Add the coconut and gently fold through.

ASSEMBLY

1. Spoon 2 generous tablespoons of the cream filling into each coupe glass.
2. Top with sauteed pineapple.
3. Use a vegetable peeler to shave the block of white chocolate, creating the garnish.
4. Prior to serving, top with the white chocolate shavings.

Note: Store in the refrigerator for up to 2 days.