The Coconut

Bloom the gelatin sheets.

Warm the coconut milk and the condensed milk and mix in the bloomed gelatin sheets. Set aside.

Whisk the cream, sugar, coconut extract, and salt to soft peaks.

When the coconut milk mixture reaches 36°C (98°F), fold in the whipped cream.

Make a meringue. Place the water and second sugar measurement in a pot, and cook to 115°C (240°F) without disturbing.

Concurrently, whisk the egg whites until foamy.

When the sugar is ready, add in a stream to the egg whites while whisking on low speed. Whisk until it makes medium-soft peaks and the meringue is cold.

Fold into the whipped cream mixture and place in piping bags.

Cream the butter and sugar together,

Add the eggs and yolks in two additions and mix until well combined.

Sift the flour, corn starch, baking powder, and salt and mix. Then fold in with the egg mixture alternating with the buttermilk.

Mix until well combined but do not overmix.

Cream the butter until smooth.

Add the salt and dark brown sugar and cream well. Keep this mixture at room temperature.

Pipe it on the bottom of a non-stick sprayed mold, then place pineapple chunks on top. Then fill with the cake batter, leaving a little space from the top of the mold.

In a large hotel pan, place 600g of Caramel Topping on the bottom, spread evenly. Do not line with parchment paper. Then sprinkle 400g of small pineapple chunks (use canned crushed pineapple) and top with 1200g of Cake Batter. Cut with a round cookie cutter. Bake until golden brown at 163°C (325°F).

Combine all ingredients using a paddle attachment.

Chill for 30 minutes or so until dough is firm, but not too hard.

Pass the mixture through hotel pan with holes in it or a grid.

Bake at 163°C (325°F), until golden brown, stirring at least once halfway through.

Bring the water to a boil in a pot with a lid. Add the tapioca pearls.

Cook at a medium heat for approximately 20 minutes, stirring often until the tapioca pearls look clear (as opposed to white) and are tender.

Drain the pearls and wash with plenty of cold water to remove all the starch.

Infuse the pearls with a diluted purée of the passion fruit purée and the second water measurement. Add a couple of drops of yellow food coloring.

Mix the purée and glucose and heat to 80°C (175°F). Add the bloomed gelatin sheets.



Pour the mixture over the Valrhona's PASSION FRUIT INSPIRATION and mix with an immersion blender.



Add the cold cream and emulsify again with an immersion blender.



Let it set for a few hours before using.