Preheat the oven 120C/ 250F/ GM ½

Begin by preparing the pineapple - if using a whole fresh pineapple slice off the spiky end, then cut into ¾ cm rounds. Remove the skin and the hard centre of each slice. I find the easiest way to do this is to use circular cookie cutters - use a small one to remove the tough centre and a larger one to separate the flesh from the skin (see my photo above)

Put 1 teaspoon coconut oil into the frying/ griddle pan. Melt over a medium-high heat then add the pineapple in a single layer (cook in batches if necessary). Let cook for 2-3 minutes each side until it turns golden. Turn onto a plate and keep warm in the oven

Put the fresh mango, allspice, vanilla extract and coconut milk into a jug or bowl and blitz with a stick blender until smooth. Pour the batter into a shallow bowl

Place the bread into the bowl and allow to sit for 1 minute. Flip over and allow to sit in the batter again for 1 more minute (you may need to do this in several batches)

Return the pan to the heat, add 2 teaspoon coconut oil then carefully place the soaked bread into the pan. Do not overcrowd the pan - cook in batches. Let cook for around 3 minutes, completely UNDISTURBED (see notes). By this stage the batter should have taken on a golden colour and be crisping up. Carefully flip and let the second side cook for around 3 minutes too. Once cooked, transfer to another plate and keep warm in the oven while you cook any remaining toast, adding more coconut oil as necessary

Assemble the plates - put 1 round of toast onto each plate and top with a ring of pineapple. Add another slice of toast and another slice of pineapple. Add a third piece of toast to each plate. Chop the remaining pineapple ring and divide between the plates, along with the strawberries. Scatter the coconut over the fruit

Serve immediately, with a jug of maple syrup