Begin by making the coconut lime sorbet. Combine all the ingredients together in a large bowl and mix well until thoroughly incorporated

Pour into an ice cream maker and churn according to manufacturer's instructions, then transfer to the freezer until ready to serve

Preheat a water bath to 70°C

For the pineapple poaching syrup, mix together the pineapple juice, coconut milk, passion fruit purée, rum and spices in a large pan and place over a medium heat. Heat gently until the mixture forms a syrup

Peel the pineapples and cut lengthways into quarters. Remove the core, then divide the pieces between 2 or 4 vacuum bags (depending on the size of the pineapple pieces) along with 200ml of the syrup. Seal and poach in the water bath for 30 minutes, or until the fruit becomes tender and translucent while still holding its shape

Meanwhile, prepare the coconut sauce. Whisk together the purée and cream in a large bowl until the mixture forms soft peaks. Set aside, keeping cool until ready to serve

Once cooked, remove the pineapple from the water bath and leave to drain a little, reserving the poaching liquor. Slice the drained pineapple into even chunks

To serve, spread a little coconut cream across each plate and place a spoonful of desiccated coconut in the centre, topping with a quenelle of coconut lime sorbet. Divide the pineapple chunks evenly between serving plates, spooning over a little of the reserved warm poaching liquor to serve