The combination of tropical fruits, coconutty crumble and refreshing ice cream makes this a winning combination. It’s perfect for a New Year celebration, offering a little bit of zestiness after the overindulgence of Christmas.
Make the ice cream. Place the egg yolks and sugar in a medium heatproof mixing bowl and place over a pan of simmering water. Whisk with an electric hand whisk until the sugar dissolves, and then the mixture doubles in volume and is straw-coloured. Remove from the heat and gradually whisk in the chilled coconut milk, then the milk powder and finally the coconut liqueur. Cover and chill for at least 1 hour, until cold.
Churn the chilled mixture in an ice-cream maker for about 30 minutes, or until the ice cream is thick. Transfer to a freezer-proof container and freeze for at least 1 hour, or until ready to serve. If you don’t have an ice-cream maker, freeze the mixture in a shallow container for 1 hour, then use a fork to break up the ice crystals. Freeze again for at least 4 hours, breaking up the crystals every hour or so, until frozen.
Make the lime crumb. Combine the lime zest and caster sugar in a small bowl and leave to dry in a warm place for 1 hour.
Make the crumble. Place the flour and ground rice in a medium mixing bowl, then add the butter and rub it into the flour until the mixture resembles breadcrumbs. Stir through the porridge oats, coconut, nutmeg and demerara sugar (loose and crumbled cubes), then stir through the egg white until the crumble starts to clump together. Heat the oven to 180°C/160°C fan/Gas 4.
Prepare the fruit. Slice off the top of the pineapple, reserving the leaves for later, then slice off all the peel and remove the ‘eyes’. Cut 6 wafer-thin slices of pineapple using either a mandolin or long serrated knife. Place the slices on 2 sheets of kitchen paper, microwave for 30 seconds, turn the pineapple slices over and microwave for a further 30 seconds. Place each slice of pineapple in a hollow in the muffin tray shaping it to fit. Dice the remaining pineapple flesh.
Cut 4 thin slices from an unpeeled mango and, using the flower cutter, stamp out as many flower shapes as you can from the slices. Press half the mango flowers against the inside of the baking dish and reserve the remainder for decoration. Peel the remaining mango and dice the flesh. Slice the bananas and place the slices in a bowl with the mango flesh. Add the diced pineapple and combine. Spoon the fruit mixture into the baking dish and sprinkle the crumble lightly over the top.
Place the tray of pineapple flowers and the crumble in the oven and bake for 25–30 minutes, checking it after 20 minutes, until the pineapple slices are golden but not over-browned and the crumble is golden brown and the fruit bubbling. Remove both from the oven.
Arrange the pineapple flowers and mango flowers on top of the crumble with a few fresh pineapple leaves. Serve the crumble in bowls with the ice cream and scattered with a few toasted coconut flakes.