*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Hawaiian                         Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Sugar
    4                    Large egg yolks
      3/4   c            Canned coconut milk
    1       T            Rum (opt)
                         All-purpose flour
    4                    Puff pastry shells
    2                    Pineapples,med,peeled
                         Mint sprigs (opt)
                         STRAWBERRY SAUCE
   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 400'F. 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
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