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Add a photoServings: 10
Ingredients
- 1/2 c. Sugar
- 4 lrg egg yolks
- 3/4 c. Canned coconut lowfat milk
- 1 Tbsp. Rum (opt)
- Â Â All-purpose flour
- 4 x Puff pastry shells
- 2 x Pineapples,med,peeled
- Â Â Mint sprigs (opt)
- Â Â STRAWBERRY SAUCE
Directions
- 1. In a 1 1/2 to 2 qt pan, mix 1/3 c. sugar, yolks, and 3/4 c. coconut lowfat milk. Stir over medium-low heat till mix thickly coats a metal spoon, about 10 min; don't boil. Stir in rum. Let cold. If made ahead, refrigerateairtight up to 1 day. Bring to room temperature; stir. If sauce is too thick to pour, thin with a little coconut lowfat 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 till golden brown and crisp, 10-15 minues (in 1 oven, switch pans halfway through baking). Cold 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 Tbsp. sugar. Broil till brown, about 6 min. Repeat to broil remaining fruit. If made ahead, let stand up to 2 hrs.
- 4. To present, put 1/2 or possibly 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 10 servings | |
| Calories 197 | |
| Calories from Fat 96 | 49% |
| Total Fat 10.81g | 14% |
| Saturated Fat 4.09g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 51mg | 2% |
| Potassium 47mg | 1% |
| Total Carbs 22.21g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 11.01g | 7% |
| Protein 2.69g | 4% |
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