Pineapple Carpaccio with Passion Fruit, Chilli & Mint and Coconut & Lime Ice-Cream - Ainsley Harriot

Ingredients

• For the Ice-Cream
• 1 x 210g tin of sweetened coconut condensed coconut milk
• 1 tsp vanilla extract
• 1 tbsp maple syrup
• zest of 3 limes
• pinch of salt
• dash of coconut rum (optional)
• 1 x 400g tin of full fat coconut milk, chilled overnight
• 1 x 250g carton of coconut cream, chilled
• For the Carpaccio
• 1 large pineapple
• 50g caster sugar
• 2 passion fruit
• 1 tbsp coconut or white rum (optional)
• 1 small medium-hot red chilli, deseeded and finely sliced
• 2 tbsp finely shredded mint leaves, plus extra leaves to serve