Pineapple fritters

1.Sift self-raising flour and bicarbonate of soda together into a large bowl. Stir in desiccated coconut and brown sugar. Make a well in the centre.

2.In a jug, whisk coconut flavoured evaporated milk and eggs together. Gradually pour into flour, whisking to combine.

3.In a medium saucepan, combine sugar, dark rum, lime zest and juice. Stir over a low heat until sugar dissolves. Bring to boil and cook 3 minutes, without stirring, until syrupy. Allow to cool, then stir in mint. Set syrup aside.

4.Place pineapple slices on paper towel to drain. In a large deep frying pan, heat enough oil to shallow-fry. Test heat with a drop of batter – it should sizzle as soon as it is added. Working in batches, dip pineapple slices in batter, allowing excess to drip away. Lower into pan and cook for 2-3 minutes each side, until batter is crisp and golden. Drain on paper towel. Serve hot sprinkled with shredded coconut and a scoop of coconut ice-cream.