50g caster sugar
24g almond meal
20g shredded coconut
64g plain flour
36g melted butter
Combine the dry ingredients in a food processor, add the melted butter and blend.
Spread onto a tray and bake at 160 ̊C for about one hour.
Unmould the Tocino on to a plate.
Place a small mound of coconut crumble near the tocino.
Place a piece of pineapple and some of its syrup on the plate. Garnish the pineapple with a little cracked black pepper.
Finally place a scoop of Gundowring Coconut ice cream on top of the coconut crumble.