Method

Batter:

Warm the milk in a pan and add melted butter, lemon zest and oil before stirring in the sugar and coconut rum. Next, add in the flour and blend to create a smooth mixture. Once combined, heat up a crepe / frying pan and thinly cover with oil. Pour enough batter to thinly cover the base of the pan and bake on both sides until golden brown. Continue this process until you have 10-12 individual crepes and set aside. 

Ganache filling:

Heat the coconut milk in a pan and just as it begins to boil, add in the white chocolate. Remove from the heat and blend together in a bar blender. Pour in the coconut rum and blend again until smooth before setting in the fridge to set. 

Coconut sorbet: 

Heat the coconut milk or puree in a pan and add in the glucose and sugar, gently simmering until fully dissolved. Keep the mixture in the fridge overnight before mixing into a thick consistency and returning to the freezer until ready to be served. 

Assembly: 

Place a crepe on a plate and spread the coconut ganache evenly. Repeat the process until you have 10-12 layers. Chill in the fridge for 30 min before slicing. Pour caramel sauce on the top layer before serving.