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
  mint.