Ingredients (serves 1)

• 3 mini churros
• 1 fresh pineapple ring
• 2 tblesp mango, mashed
• 2 tblesp coconut cream
• sprinkling of cinnamon sugar: for serving

Method

1. Simply arrange all food items into a plate and indulge.
2. Coconut cream: This is made simply by adding coconut cream or you can use ordinary cream to desiccated coconut.
3. Churros : these were store bought but below is a family favourite recipe.
4. 250ml (1 cup) water 100g unsalted butter 150g (1 cup) plain flour 1/4 teaspoon salt 3 eggs, lightly whisked Vegetable oil, to deep-fry 80g (1/2 cup) icing sugar mixture, sifted
5. Combine water and butter in a medium saucepan and bring to the boil over high heat. Cook, stirring, for 3-4 minutes or until butter melts. Remove from heat.
6. Add the flour and salt and stir with a wooden spoon until well combined and the dough comes away from the side of the saucepan. Cover with plastic wrap and set aside for 15 minutes or until cool.
7. Add the eggs, 1 at a time, beating well after each addition, until well combined. Spoon dough into a piping bag fitted with a 2cm-diameter fluted nozzle.
8. Add enough oil to a large saucepan to reach a depth of 6cm. Heat to 180°C over medium heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Using a small sharp knife to cut the dough, pipe four 10cm lengths into the oil. Deep-fry for 1-2 minutes or until golden brown. Use a slotted spoon to transfer churros to a plate lined with paper towel. Dust with icing sugar. Repeat with the remaining dough, reheating oil between batches.