Together
By Jamie Oliver
Coconut vanilla sponge & crispy nutmeg filo
Recipe From
2 tablespoons caster sugar
1 x 435g tin of pineapple rings in juice
20g desiccated coconut, plus
extra for sprinkling
30g ground almonds
1 teaspoon vanilla bean paste
60ml semi-skimmed milk
3 sheets of filo pastry
olive oil
1 whole nutmeg, for grating
6 quality jarred cherries in syrup
coconut yoghurt or vanilla ice cream, to serve
To get ahead, follow the recipe to the end of step 4, then cover and refrigerate overnight till you're ready to bake.
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