To make the ice cream, add the coconut milk and lemongrass to a saucepan. Cook on a low heat for 30 minutes, then remove from the heat and allow to infuse and cool slightly

Whisk together the egg yolks, caster sugar and cornflour in a round-bottomed bowl. Sieve the coconut milk mixture over the egg mixture to remove the lemongrass and whisk well

Place the mixture back into a pan and cook for 5 minutes or until it just coats the back of a spoon. Allow to cool, then whisk in the whipping cream and lemon zest. If you are using a traditional ice cream maker to churn the mixture, freeze straight away until needed

For the tarte Tatin, peel and remove the core of the pineapple and cut into rings

Add the caster sugar to a heavy-based pan and place on the stove set to a medium to high heat. Allow the sugar to caramelise, and once the caramel has turned golden brown, add the pineapple rings. Add the Malibu and then the butter to stop the sugar from burning

Cook the pineapple for around 2 minutes on either side then remove from the heat. Spoon out the pineapple rings and allow to cool, keeping the caramel in the pan

Preheat the oven to 170°C/gas mark 3

Roll out the puff pastry to a 2mm thickness and cut out 4 x 15cm discs. Place the pastry discs in the fridge until needed

Spoon 1 tbsp of the pineapple caramel on to the bottom of 4 blini pans. Add 1 pineapple ring to each pan, then cover the pineapple with the discs of puff pastry, tucking the edges in

Place the blini pans in the oven and cook for 20-25 minutes, or until golden brown

When plating, garnish the tartes Tatin with micro coriander and toasted coconut and serve with the ice cream