For the pineapple:
Preheat the oven to 180℃.
Place a medium frying pan over a high heat and add the sugar in one even layer. (Cut the pineapple while you wait). When the sugar starts to caramelise at the edges, gently start to stir the sugar so that everything cooks evenly. Once the sugar has evenly caramelised to a deep amber colour carefully add the butter stirring constantly until it is all combined.
Peel and core the pineapple and then cut it into 8 long wedges. Cut each wedge into 4 pieces and then add these to the caramel pan. Stir to combine and allow to cook in the caramel for 5 minutes.
Take 4 pieces of pineapple, 4 tbsp of caramel sauce and the can of kimchi and, using a stick blender, purée until smooth. Tip this mixture back into the pan with the pineapple, increase the heat to high and continue to cook for 5 minutes until the liquid reduces to a thick glaze.
For the pastry:
Melt the butter in a large mixing bowl in the microwave. Add in the sesame seeds and icing sugar and stir to combine well. Tip all the wonton wrappers into the butter mixture, mix and then lay 2 into each cupcake tin, pushing down in the centre so that each forms a little cup.
Spoon a few chunks of pineapple into each mold (Leaving the excess sauce in the pan), fold up the pastry into a little basket and whack the whole tray in the oven to bake for 8-10 minutes or until the pastry is golden and crisp.
For the coconut cream
Whisk together the yoghurt and zest of the lime, then squeeze in its juice.
Place a tart on a serving plate and spoon around the coconut cream and remaining caramel sauce.