1. In a 1 1/2 to 2 quart pan, mix 1/3 cup sugar, yolks, and 3/4 cup coconut milk. Stir over medium-low heat until mixture thickly coats a metal spoon, about 10 minutes; do not boil. Stir in rum. Let cool. If made ahead, chill airtight up to 1 day. Bring to room temperature; stir. If sauce is too thick to pour, thin with a little coconut milk. 2. On a lightly floured board, roll each pastry shell into a 8" round; trim edges to neaten. Set rounds slightly apart on 2 baking sheets, each 12x15" Bake in a 400F. oven until golden and crisp, 10-15 minues (in 1 oven, switch pans halfway through baking). Cool pastries on racks. If made ahead, store airtight up to 1 day. 3. Halve pineapples lengthwise; core. Slice crosswise 1/4" thick. Place 1/2 the pineapple on each baking sheet. Place 1 pan about 3" below broiler. When tinged brown, about 10 minues, turn pineapple over and sprinkle with 1 tablespoon sugar. Broil until brown, about 6 minutes. Repeat to broil remaining fruit. If made ahead, let stand up to 2 hours. 4. To present, put 1/2 or 1 pastry (break large bubbles to flatten) on each dinner plate. Fan pineapple equally on pastries; pour coconut sauce around desserts. Spoon dots of strawberry sauce onto coconut sauce. Garnish with mint.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (304g)|
|Recipe Makes: 10|
|Calories from Fat: 233 (44%)|
|Amt Per Serving||% DV|
|Total Fat 25.9g||35 %|
|Saturated Fat 10.3g||52 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 671.3mg||207 %|
|Sodium 79.9mg||3 %|
|Potassium 306.7mg||8 %|
|Total Carbohydrate 65.2g||19 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 62.3g|
|Protein 11.4g||16 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 526
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