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1
For the Pineapple: Peel the pineapple and leave whole.
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2
In a saute pan, melt the butter and add the brown sugar and vanilla beans.
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3
Cook to caramelize the sugar; then place the pineapple in and cook on all sides until brown.
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4
Add some water to the pan and continue cooking, turning the pineapple with tongs and basting occasionally until cooked through to the core.
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5
It may take 1 hour or more.
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6
Chill, then slice thin on an electric slicer set on #12 or slice thinly by hand.
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7
For the Coconut Cilantro Dressing: Whisk the ingredients together and chill.
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8
For the Macadamia Nut Brittle: In a saucepan, boil the sugar and water together to make a caramel.
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9
Test the color of the caramel on a white plate--you're looking for a topaz color.
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10
Turn off the heat and stir in the butter with a wooden spoon then stir in the nuts.
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11
Pour onto a silicone baking mat and let cool.
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12
Chop and keep in an airtight container.
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13
For the Crystallized Cilantro Leaves: Place egg white in a small bowl and whisk it slightly to break it up a bit.
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14
Dip the individual leaves in the egg white and wipe them off on the edge of the bowl to remove any excess.
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15
Dip into granulated sugar on both sides.
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16
Let dry.
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17
For the Coconut Butter Cookies: In a mixer with a paddle attachment, whip the butter until very light and fluffy, warming the bottom of the bowl with a torch if needed.
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18
Add the sugar and continue whipping; then add the rum and vanilla and mix.
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19
Toss together the coconut, flour, and salt; then add to the butter mixture and mix until blended.
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20
Butter a small sheet pan and line it with plastic all the way up the sides.
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21
Spread the dough evenly into the pan, cover it with plastic and freeze.
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22
Cut into 2-inch strips and roll in flour.
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23
Wrap and freeze or cut into 1/8-inch bars and place on parchment lined sheet pan.
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24
Bake in a preheated 250 degree F. oven until crisp but barely any color, about 10 minutes.
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25
Let cool.
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26
To make the Coconut Strips: Heat a whole coconut over a gas flame to slightly char all sides.
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27
Wrap it in a tea towel and whack it on the floor to break it open.
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28
Carefully pry the meat from the shell in as whole pieces as possible.
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29
With a vegetable peeler, peel off thin strips of the fresh coconut meat to end up with curves of fresh coconut.
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30
Store in simple syrup, chilled to cover.
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31
To serve the dish: Place 5 to 7 slices of pineapple on a plate in a flower pattern, with 1 in the center, surrounded by the others.
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32
Brush the surface of all the slices with the coconut cilantro dressing.
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33
Cover the plate with plastic wrap and warm it in the microwave oven for about 1 minute.
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34
Remove the plastic wrap and sprinkle with freshly ground black pepper and macadamia nut brittle.
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35
Place a quenelle of lime sherbet in the middle and drape coconut shavings in an X over the sherbet.
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36
Place 2 crystallized cilantro leaves on top.
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37
Serve with a side of coconut shortbread cookies using colorful origami paper under the cookies and stacking them in a criss-cross tower, like bruscetta with the carpaccio.
