Method

• 1.
  To make the pudding, place tapioca in a large bowl, cover with cold water and soak for 2 hours or until softened. Drain. Bring a large saucepan of water to the boil. Add the tapioca and cook for 10 minutes or until opaque, then drain.
• 2.
  Meanwhile, combine coconut milk, palm sugar, vanilla pod and seeds, and 1 cup (250ml) water in a saucepan over low heat. Bring to a simmer, then cook, stirring, for 5 minutes or until sugar dissolves and mixture is warm. Discard vanilla pod, add tapioca and stir to combine. Remove from heat and cool slightly. Divide among eight 200ml ramekins and chill for 1 hour or until set.
• 3.
  Preheat oven to 200°C. For the glazed pineapple, brush the vanilla seeds over the pineapple, then place on a baking paper-lined baking tray. Place sugar and 1/3 cup (80ml) water in a heavy-based saucepan over medium heat. Bring to the boil, stirring until sugar dissolves, then cook for 8-10 minutes until dark golden. Stir in the rum and strained passionfruit pulp, then cook for 2-3 minutes until slightly reduced. Pour the hot syrup over the pineapple and bake for 5 minutes or until pineapple is tender.
• 4.
  Meanwhile, sprinkle 2 tsp caster sugar on top of each tapioca pudding, then use a kitchen blowtorch to caramelise the sugar. (Alternatively, grill puddings for 1-2 minutes until caramelised.) Serve puddings immediately with the warm glazed pineapple and pour over any syrup from the pan.