For the coconut granita

• Place the coconut milk and sugar into a small saucepan and bring to a simmer, cook until the sugar dissolves. Chill by whisking the mixture in a bowl that is sitting over a bowl of ice. Pour chilled mixture into a thin baking tray and freeze for a few hours until solid. Break granita up with a fork before serving.

For the fish sauce syrup

• Melt palm sugar in a small saucepan with 1 tablespoon of water. Simmer until golden, then add fish sauce and lime juice. Set aside.

For the breadcrumb praline

• Melt sugar in a small saucepan until dissolved and golden. Sprinkle breadcrumbs evenly over a lined baking tray. Pour caramel over breadcrumbs. Set aside until hard, then break into shards and pulse in a food processor until coarsely ground.

For the chilli sugar

• Pound the chilli, sugar and 1 teaspoon salt in a mortar and pestle until combined. Set aside.

For the mango and lychee stack

• Combine the lychees and mint in a bowl. Using a 6cm pastry cutter, cut the mango slices into rounds. Line the base of a ring mould with a mango round then top with ¼ of the lychee mixture then a 2nd mango slice. Press down lightly and remove mould.

To serve

• Drizzle syrup over a plate. Place mango stack in centre. Place the star fruit batons alongside the stack. Spoon over some of the panko praline, chilli sugar and coconut granita.