For the pina colada syrup
200ml pineapple juice
100ml coconut cream
4 tbsp white rum
For the salad
2 kiwi fruit, peeled and diced
2 bananas, peeled and sliced
12 red seedless grapes
12 green seedless grapes
½ pineapple, peeled and diced (optional)
100g strawberries, hulled and halved
1 orange, peeled and segmented
About 2 to 3 tbsp toasted desiccated coconut or the coconut flakes
4 martini glasses, rim decorated with sugar
Orange twists, to decorate
For the pina colada syrup, whisk together the pineapple, rum and coconut cream together very well, set aside. If you have lumps in the coconut, then sieve the mix.
Mix the fruit in a bowl and then spoon it into each martini glasses, pour the pina colada syrup into each glass and leave the flavours to meld for about 30 minutes, if you can!
Sprinkle over coconut and fix an orange twist to each glass and enjoy!
Spiced Caramel Syrup
1 cinnamon stick
1 star anise
3 cardamom pods
100g dark brown sugar
Place all the spices, brown sugar and water into a saucepan over a medium heat, stir until the sugar is dissolves, bring to the boil and then decrease the heat and simmer until a syrup forms. Leave to cool before taking out the cardamom pods, cinnamon stick and star anise.
This will keep for up to 3 weeks, refrigerated, in a sealed sterilised bottle.
It also works well folded into cream or over sticky toffee pudding.
2 to 3 tablespoons is delicious for 200ml to 250ml of your favourite coffee but it is to your taste. Add your foamed milk or alternative over the top and dust over some ground cinnamon.