Blend the raw turmeric with 100 g of canola oil. Vacuum pack and cook sous
vide at 40°C for 30 minutes.
• Blanch the coriander, then blend with remaining canola oil. Let it sit for a
half hour, then strain.
• Cut open the coconut; remove the flesh and store the water for later use.
Slice the cream into small strips, about 1" x 1/2". Chop the trimmings finely
and keep aside.
• Finely chop the pineapple, then mix with the coconut trimmings. Season
with salt, pepper and lemon juice to taste.
• To assemble, divide the pineapple and coconut salsa between two bowls.
Top with a few drops of coconut oil, then cover with the sliced coconut
flesh. Sprinkle with chilli salt, a few drops of lemon, and two spoons of
coconut water. Finish with a spoonful each of the turmeric and coriander
oils; garnish with nasturtium leaves and seasonal flowers.