Instructions: Pre-heat the oven to 240 C/475 F/gas mark 8. Also pre-heat a cast griddle.

Mix the creme fraiche with the icing sugar and half the rum. Pile into a serving dish and top with the cinnamon. Chill.

Pierce the coconut and pour out the milk. Roast the coconut in the hot oven for 5 minutes and then crack the shell and remove the flesh. Roasting makes the shell brittle and lifts it from the flesh easily. Cut the flesh into cubes. Spread on a baking sheet and brush with clarified butter. Roast in a hot oven until golden to soften and intensify the flavour.

Heat the golden syrup and remaining rum until blended. Thread alternate cubes of coconut, mango and melon onto metal skewers or pre-soaked satay sticks. Drizzle with melted butter and sear on the hot griddle until golden and tinged black. Drizzle with the rum syrup. Serve with the dip and another generous drizzle of the rum syrup.

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