Steamed coconut sponge, green cardamom and pineapple

For this recipe, the following elaborations are necessary:

• Pineapple curd.
• Pineapple and tajin sherbet.
• Steamed coconut sponge cake.
• Coconut and green cardamom foam.
• White rum slush.
• Pineapple and white rum osmosis.

SERVING

• Place a little pineapple curd at the bottom of the plate and place the pineapple and white rum osmosis on top of it.
• Add the steamed coconut sponge cake crumbled to the plate
• Place in the center a quenelle of the pineapple and tajine sherbet and the white rum slush. 
• Add the foam covering everything except from the sherbet and the slush.
• Arrange 3-4 sheets of fresh coconut on the plate.
•  finally decorate with the mint sprigs and sprinkle with the tajine.