Slow-cooked Pineapple in Chilli Syrup with Toasted Coconut Streusel

Coconut Streusel

• 50 g plain flour
• 30 g unsalted butter, cold, diced
• 5 g ground cinnamon
• 30 g Demerara sugar
• 30 g flaked coconut

Pineapple in Chilli Syrup

• 1 fresh pineapple (approx. 2 kg)
• 1 fresh red chilli, halved lengthways
• 400 g sugar
• 380 g dark rum
• 850 g water
• 1 Tbsp cornflour
• ice cream, for serving (see tip)
• fresh mint leaves, for serving