Method

• 1.
  To make sorbetto, place sugar and 200ml water in a saucepan over low heat and stir until sugar has dissolved. Allow to simmer for 5 minutes. Set aside to cool completely.
• 2.
  Add coconut cream, lime zest and juice and Malibu and stir well. Pour into a shallow container and freeze until frozen at the edges. Remove from freezer and beat with an electric beater. Pour back into container and refreeze. Repeat 2 or 3 times. (Alternatively, use an ice-cream machine following manufacturer's instructions.)
• 3.
  Place the sugar, 300ml water, star anise, cardamom, cinnamon and lime juice in a pan over medium heat and stir to dissolve sugar. Bring to the boil and cook for 10 minutes until reduced. Set aside to cool.
• 4.
  Peel the pineapple and cut in half lengthways, then cut into wafer thin slices (you will get the best result using a mandoline).

• 5.
  To serve, cover each plate with a layer of pineapple, brush syrup over pineapple, garnish with mint leaves and serve with a scoop of sorbetto.