Make the caramel by mixing the water and sugar together in a thick bottomed pan. Bring to the boil and cook until a golden caramel is reached. Pour into dariole moulds and leave to set.

Mix eggs and sugar together. Heat up the coconut with the vanilla pod, pour onto eggs and then pass the mixture through a fine sieve. Skim off the foam. Pour into the moulds and place them into a bain marie. Cover with tinfoil and place into the oven on a low temperature, about 25-30 minutes. When the coconut creams are cooked, allow them to cool slightly before turning out of their moulds.

Whilst they are cooling make the sabayon.

To make the sabayon: Place all ingredients in a metal mixing bowl with 2 tbsp of water and set it over a bain–marie filled with hot water. Whisk together until the egg yolk is cooked and the mix has almost doubled in size.

Preheat a hot grill, spoon the sabayon over the caramelised fruits and glaze under the hot grill for about 30 seconds until lightly coloured.

For the caramelised fruits: Heat a pan and put in a drop of oil and the icing sugar. When it starts to froth add the sliced fruits and toss in the pan (in batches). When they are soft and golden , remove from the heat and allow to cool.

To serve: Arrange the caramelisd fruits in a circle around each plate and spoon the rum sabayon over them. Set a coconut cream in the centre.