Churros Pineapple

Method

Cut the pineapple into pieces.
Marinate the pineapple a day in advance as you like. You can do this, for
example, in a marinade of sugar syrup, Malibu, star anise, cardamon and lime.
Prepare the churros according to the instructions.
Toast the grated coconut and make a bed of it on a nice plate.
Divide the pineapple and churros over the plate and garnish with some
tarragon sprigs.

Tip: Put a can of coconut milk in the fridge overnight, separate the liquid from the solidified coconut fat and whisk until fluffy. Season to your taste and serve the whipped coconut cream with the dish.