• Heat a hibachi.

For the Salted Coconut Parfait

• In the bowl of a stand mixer, add the egg yolks and sugar. Bring a saucepan of water to a simmer and place the stand mixer bowl over the saucepan. Hand whisk the mixture for 2-3 minutes or until sugar dissolves.
• Transfer to stand mixer fitted with a whisk attachment and beat for 2-3 minutes or until thick and pale. Add salt and slowly add the oil whilst the mixer is still whisking. Mix until fully incorporated.
• In a separate bowl, whisk cream to stiff peaks, add coconut milk and whisk again until stiff. Fold into the egg mix.
• Set a 6-cavity silicon donut mould over a tray and fill at least four cavities. Freeze for 2 hours or until firm.

For the Jalapeño Granita

• Peel the pineapple and cut into chunks. Using a juicer, juice the pineapple and limes to yield 300ml.
• Slice 20g from the pointy end of the jalepeno. Remove the seeds and finely slice. Set the remaining jalepeno aside for the burnt pineapple syrup.
• Add the sliced chilli to a small saucepan with sugar and water. Simmer for 3-4 minutes or until syrup has reduced slightly but the jalepenos are still bright green.
• Add the pineapple and lime juice and strain the mixture into a deep tray to freeze for at least 2 hours. Set the jalapeños aside for garnishing.

For the Burnt Pineapple

• Remove the ends from the pineapple and cut into four wedges lengthways, avoiding the core. Place the pineapple, cut side down, on a hibachi or a rack over an open flame and cook until well blackened. Rotate to cook the other exposed edge.
• Meanwhile, add the hibiscus, sugar, water and reserved jalapeno to a saucepan and bring to a simmer on a medium heat for 5-7 minutes. Cook until reduced to a thick pink syrup. Remove from heat and stir in lime juice.
• Remove the skin from each pineapple wedge and cut into 1cm slices. Generously brush the hibiscus syrup over pineapple. Set aside
• Blanch the basil leaves in a saucepan of boiling water for 20 seconds and refresh in a bowl of iced water. Dry with a paper towel.
• Add to the jug of a high-speed blender with the lime zest and oil. Puree for 3-4 minutes or until the mixture is hot to touch. Allow to infuse for 30 minutes, then strain through a muslin-lined sieve. Set aside in the fridge.

To Serve

• Unmould the coconut parfait and place on each plate. Fill the centre of the parfait with the basil oil. Scrape the granita and place on the side of the parfait. Garnish with leftover chilli slices.