For the crêpe batter blend up the plain flour, milk, eggs and 1 tbsp oil in a blender until smooth. Alternatively, whisk them together really well, and then strain to remove any lumps. Set aside to rest for 30 mins.

Meanwhile, whip up the double cream with the creamed coconut and honey. You may need to gently warm your creamed coconut if it’s too solid.

Drain the pineapple and save the liquid.

Turn on a grill pan or frying pan to high heat and add a drizzle of oil. Fry your pineapple until golden and caramelised. Chop the pineapple into large chunks.

Heat the remaining pineapple juice and add in brown sugar and butter. Reduce to half to make a thick syrup, finishing with a tbsp of your coconut double cream mixture.

Heat a large frying pan and spray with oil. Pour about ¼ of crêpe batter into the pan and swizzle the pan so the batter coats the bottom evenly. Cook on either side for 1 minute or until golden brown.

To assemble, lay out the crêpe flat and spread on your coconut cream. Place on your tinned pineapple and then fold your crêpe in half and then half again. Drizzle with the pineapple syrup and grate on some lime zest.