In a medium saucepan, combine the coconut milk, water (for the rice) and the salt and bring to the boil over a medium-high heat. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, drain the pineapple slices, reserving the pineapple juice. Cut the capsicum into small pieces. Finely chop the garlic. Roughly chop the cucumber. Pick and finely chop the mint leaves. Grate the carrot. Drain and rinse the lentils.

While the rice is cooking, heat a large frying pan over a high heat. Add the pineapple slices and cook until lightly charred, 2-3 minutes each side. Remove from the pan and roughly chop.

Return the frying pan to a medium-high heat along with a drizzle of olive oil. Add the capsicum and carrot and cook until softened, 4-5 minutes. Add the plant-based butter, garlic, mild Caribbean jerk seasoning (see ingredients) and tomato paste and cook until fragrant, 2 minutes. Add the drained lentils, water (for the sauce) and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Simmer until thickened, 2-3 minutes. Season to taste.

While the lentils are simmering, combine the chopped pineapple, cucumber and a dash of pineapple juice in a medium bowl. Season to taste.

Divide the coconut rice between bowls and top with the Caribbean lentils and charred pineapple salsa. Garnish with the mint leaves.