Method

1. Preheat the oven to 180°C.
2. Heat a tbsp of the extra virgin olive oil in a frying pan and sauté the diced pineapple for a few minutes until slightly caramelised.
3. Whisk the custard powder into a little of the coconut milk to make a paste. Heat the remaining coconut milk in a pan over moderate heat.
4. Once hot add a little to the paste, along with the maple syrup and mix before returning all to the pan. Stir continuously to avoid lumps forming and stir until thick and simmering. Turn off the heat and set aside.
5. Brush a 12-hole muffin tin with extra virgin olive oil. Take one sheet of filo and brush with extra virgin olive oil. Fold in half, brush again and fold in half again. Cut into two and then press the square of pastry into a muffin hole to line, crunching up the edges a little to fit. Repeat to line all the muffin holes.
6. Spoon the coconut custard into the filo cups. Top with the caramelised pineapple.
7. Bake for about 20 minutes or until the pastry is slightly golden brown. Remove from the oven and allow to cool in the muffin tin for 5 minutes before transferring to a wire rack to cool.