Ingredients
50g caster sugar
24g almond meal
20g shredded coconut
64g plain flour
Pinch salt
36g melted butter
Method
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.
To Serve
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.
Recipe courtesy of Michael Ryan of Provenance Restaurant, Beechworth
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