Indian coconut desert

For the rice:
100gr-Sticky white rice
100gr-Coconut Milk
140gr-Water
For rice sauce:
50gr-Coconut Milk
20gr-Brown sugar
1gr-Salt
20gr-Water
For the bred:
180gr-Milk 3%
60gr-Eggs /de-shelled
30gr-Butter
45gr-White sugar
5gr-Salt
600gr-Flour tip 500
10gr-Dry yeast
For bred syrup:
50gr-White sugar
0,1gr-Saffron
80gr-Water
5gr-Cardamom
For the compressed sweet pineapple:
210gr-Pineapple/Cleaned
50gr-Water
50gr-White sugar
15gr-Lime/zest
For the coconut gelly:
10gr-Agar agar
50gr-Coconut/Opened/meat
50gr-White sugar
80gr-Coconut Milk
1gr-Salt
50gr-Water
For pineapple chips:
20gr- pineapple/sliced
10gr-sugar
20gr-water
For Flambed Pineapple;
50gr-Pineapple/Cleaned
20gr-Pineapple juice
30gr-Passion fruit/clean
10gr-Malibu
2gr-Vanilla paste
60gr-Coconut Milk
5gr-Star anise
30gr-Butter
10gr-Brandy
For Pineapple and chili coulis:
40gr-Pineapple/Cleaned
10gr-White sugar
10gr-Water
5gr-Red chili
For Mango Salsa:
40gr-Mango/small dice
5gr-Lime/zest
10gr-Lemon/juice
5gr-Thai chilies
How to make it:

For the rice:
1. Soak the rice in 1 cup of water in a medium pot for 20 to 30 minutes. Do not drain the rice.
2. Remove the water
3. Put the rice with coconut water and the water. Bring it to a boil then cover it with a lid and leave it to cook for 15 to 20 minutes.
For the rice sauce :
Mix everything and bring to boil until the sugar is dissolved.
Rice:
Cooked rice mix with the sauce until the rice absorbed sauce.
Bred recipe:
1. Mix everything until you have a lite bit of sticky shiny dough .
2. Turn the dough out onto a floured surface. Divide into two.
3. Cover and let rise until doubled, about 45 minutes.
4. Beat the egg and water; brush the dough. Bake at 350° until golden brown, 20-25 minutes.
5. Remove from pans onto wire racks to cool.
6. Cut it in the shape you want.
7. Deep fry the bred slices and drain them on paper towels and keep aside.
Sauce for bred:
1.Mix everything and bring to boil.
2.Leave it on the side to cool down.
3. After the sauce is ready put the sliced fried bred inside for 5-10 seconds and its ready.
For the compressed sweet pineapple:
1. Cut the pineapple
2. Mix everything in a vacuum bag and vacuum it in 100%
For the coconut gelly:
1. Boil water in a pan and dissolve half the agar in it, stirring continuously.
2. Mix in the sugar slowly even as you stir, till it dissolves.
3.Cut the young coconut flesh into thin strips. Pan stir coconut meets.
4. Let the agar cool down and pour it into the moulds, before it begins to set and leave room on the top. Drop in pieces of young coconut.
5. Place in the deep freeze so as to set quickly
For pineapple chips;
1. Slice the pineapple with a thickness 1mm.
2. Mix the water and sugar and bring to a boil.
3. Put the slices in the sugar syrup and place them on a tray with backing paper .
4. Place them to dehydrate.
For Flambed Pineapple:
1. Marinate the pineapple with pineapple juice, passion fruit/clean, Malibu, vanilla paste, coconut milk, and star anise for 1 or 2 hours.
2, Heat the pan and put the butter, after the butter is clarified put the pineapple and add brendy in hot pan and create a burst of flames with the torch.
3. Then you can cut the pineapple in some shapes it's your choice.
For Pineapple and chili coulis:
Mix everything and bled it until everything is mixed and don't have pieces.
For the mango salsa:
1. Cut the mango and chilies into small pieces and mix with the lemon juice and lime zest.