Coconut Crumble


50g caster sugar
24g almond meal
20g shredded coconut
64g plain flour
Pinch salt
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.

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