1 ripe pineapple
2–3 sheets pre-rolled butter puff pastry, thawed*
icing sugar, for dusting
50 grams butter, very soft but not melted
¼ cup caster sugar
1 tablespoon brown sugar
½ teaspoon ground mixed spice
finely grated zest 1 orange
45 grams ground macadamia nuts
1 large egg, size 7
Whipped Coconut Cream
400ml-tin coconut cream
2–3 tablespoons icing sugar
½ teaspoon vanilla extract
Preheat the oven to 200°C fan bake.
Frangipane: Stir the butter, both sugars, mixed spice and the zest together until smooth. Beat in the ground macadamia nuts and egg. Chill until firm. Peel the pineapple and cut ½cm-thick circles, then cut out the core. Place between kitchen towels to absorb excess moisture.
Cut out 6 circles of pastry, 1cm wider than the pineapple. Place on a flat, lined baking tray. Spread with a good layer of frangipane, leaving a ½cm border around the edge. Top with a piece of pineapple, then dust generously with icing sugar.
Bake for 15 minutes, then reduce the oven to 180°C and continue to bake until the pastry is golden and crisp on the bottom. Serve warm or at room temperature dusted with icing sugar and the Whipped Coconut Cream or crème fraiche.
Whipped Coconut Cream: Chill the tin of coconut cream in the fridge for at least 12 hours. Remove from the fridge without shaking the tin and take off the lid.
Spoon out the thick, set layer of cream and place in a large chilled bowl with the icing sugar and vanilla. Whisk until thick and light, adding more sugar, if desired. This can sometimes take 10 minutes of whisking. Cover and chill until ready to use. The whipped cream will keep for several days in the fridge. Makes 1–2 cups (depending on the type of coconut cream used)