The dessert : Coconut ice-cream with spiced pineapple (pictured above)

Serves 4

• 300g fresh coconut milk
• 1.5 tbsp dried coconut shreds
• 300g double cream
• 5 egg yolks
• 150g sugar
• 1 tbsp butter
• 1 medium pineapple
• 2 tbsp honey
• 1 tbsp lime
• 0 cloves
• 50g

Step 1
How to crack, grate and milk coconuts.

Step 2
If you crack, grate and milk your coconuts over a weekend, then all these recipes are easily achievable midweek meals.

Step 3
To crack your coconut, hold it in one hand and hold a bowl in the other (if you want to catch the water) Smack the coconut against a concrete floor or the edge of a sturdy wall until it cracks, then move it over the bowl.

Step 4
Wedge the tip of a strong knife into the flesh and hoik and pry it out in chunks.

Step 5
If the coconut flesh seems firmly stuck, bake the upturned shells for 15 minutes at 180C/350F/gas mark 4, leave to cool and try again.

Step 6
To grate it, coarsely grind the flesh from 1 coconut (around 250g) in a food processor, or use a hand grater.

Step 7
To make milk, add the flesh from the other coconut to a blender with 800ml of hand-hot water.

Step 8
Blend for 2 minutes, then strain through a muslin cloth or clean tea towel.

Step 9
Keep each component in separate airtight containers in the fridge.

Step 10
Pour the coconut milk, dried coconut shreds and double cream into a saucepan.

Step 11
Warm until hot, but not boiling.

Step 12
Take off the heat and leave to cool for a few minutes.

Step 13
Meanwhile, whisk the egg yolks with the sugar until pale yellow.

Step 14
Add this to the cream, whisking constantly.

Step 15
Return the mixture to the saucepan and heat very gently, stirring, until it comes together to form a custard.

Step 16
Take off the heat and transfer to another bowl to cool down.

Step 17
When cool, churn in an ice-cream maker until frozen and place in the freezer.

Step 18
Whisk vigorously after 45 minutes to break up any ice crystals, and then again every 45 minutes for 2‑3 hours, or until frozen.

Step 19
Meanwhile, make the spiced pineapple.

Step 20
Melt the butter in a large frying pan over a medium heat.

Step 21
When hot, add the pineapple wedges.

Step 22
Turn them every 2 minutes, until they start to caramelise and brown.

Step 23
Add the honey, lime and cloves.

Step 24
Stir-fry for another minute and take off the heat.

Step 25
Serve the clove-spiced pineapple alongside a scoop of coconut ice-cream and scatter liberally with ground pistachios.