INGREDIENTS

INSTRUCTIONS

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.
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. 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. 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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 207
Calories From Fat: 49
Total Fat: 5.7g
Cholesterol: 72mg
Sodium: 6.1mg
Potassium: 78.2mg
Carbohydrates: 34.6g
Fiber: <1g
Sugar: 10.1g
Protein: 4.6g