Ingredients
Lime-rum syrup
Method
Main
1.Preheat oven to 180C. Spread coconut over an oven tray and toast, stirring occasionally (4-5 minutes). Transfer to a large saucepan, add milk, cream and rind, and bring to the boil over medium-high heat, then remove from heat and stand to infuse (1 hour).
2.Bring coconut mixture back to the simmer over medium-high heat, add sugar and stir to dissolve. Squeeze excess water from gelatine, add to coconut mixture, stir to dissolve, then strain into a bowl through a coarse sieve (press on solids to extract all liquid; discard solids). Stir in coconut cream and rum, then pour into a 1.5 litre watertight fluted cake tin or jelly mould and refrigerate until set (overnight).
3.For lime-rum syrup, stir sugar and 180ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until dark caramel (6-7 minutes). Remove from heat, add 100ml water (take care, hot caramel will spit), then add rum, lime juice and vanilla seeds. Stir to combine and refrigerate until chilled.
4.To serve, dip the jelly mould or cake tin in hot water, then gently pull edges of jelly away from sides with your fingertip (this helps break the vacuum and release the jelly). Place a plate on top, invert mould and plate, then remove mould. Drizzle with lime-rum syrup and serve topped with fresh pineapple and shaved coconut.
