Preheat the oven to 170'C.
Sift the icing sugar and combine with the ground almonds and the dessicated coconut. Whisk the egg whites and the caster sugar to stiff peaks and then combine with the dry mixture using a flexible spatula. Pour the mixture into individual serving rings and smooth the top. Transfer to the oven and bake for 12 minutes.
Peel the pineapple using a serrated knife and the remove the core. Cut the fruit into small dice.
Pour the sugar into a frying pan and allow to melt to a caramel. Once golden brown, add the diced pineapple and cook over a high heat for 3 minutes.
Remove from the pan and allow to cool.
Mix the passion fruit puree with the cream and place in a siphon. Charge the siphon with gas and chill until ready to serve.
Zest and juice the lime.
Place the lime zest and juice, honey, vanilla seeds and the olive oil in a bowl and mix together.
Place a coconut biscuit in the centre of each plate and top with caramelised pineapple. Top with the passion fruit and olive oil emulsion and finish with a drizzle of lime sauce.
«This biscuit is a great base for lots of desserts - try with chocolate cream and rum flambeed pineapple.»