5 tablespoons sugar
2 1/2 teaspoons cornstarch
1 cup whole milk or evaporated skim milk
4 large egg yolks
6 ounces cream cheese, cut into 1/2-inch cubes, room temperature
2 cans diced pineapple
1 package frozen puff pastry (2 sheets, about 17 ounces)
3/4 cup cream of coconut
8 ounces of chocolate
Mince pineapple or use a food processor to make into a slush. Cook with juice in saucepan over medium heat. Cook about 30-45 minutes, stirring occasionally until puree has thickened. Add 2 tablespoons sugar Cook on low heat an additional 10 minutes. Remove from heat. Cover and refrigerate overnight.
Blend 3 tablespoons sugar and cornstarch in medium sauce pan. Add 1/4 cup milk, whisking until cornstarch has dissolved. Whisk in remaining milk and yolks. Over medium heat, whisk occasionally until mixture is smooth, thick and is just starting to boil (about 2-3 minutes). Remove from heat. Add cream cheese and, using a mixer, beat until smooth. Press plastic wrap directly onto surface of pastry cream and chill until cold.
Use mixer to beat in 1/3 cup pineapple puree so that pastry cream has an even, smooth appearance.
Roll out puff pastry sheets on wax paper-lined baking sheets so that they are about 1/8 inch thick. Prick all over with a fork. Bake about 10 minutes the cool on cookie rack. Once the pastry has cooled, cut them carefully (serrated knife works best) into three even parts, this should give you 6 pieces total.
Spread 1/2 of pineapple puree evenly onto 2 puff pastry pieces. Top each with 1/4 of pineapple cream (1/2 of total cream). Top each with another puff pastry piece. Spread remaining pineapple puree on top of both sheets. Top with remaining pineapple cream, and finally with remaining 2 puff pastry sheets.
Melt chocolate in double boiler over medium heat (Do not allow to bubble/boil, as this will burn the chocolate). As it melts, whisk in coconut cream until mixture is shiny and smooth. Remove from heat. Let cool until sauce is no longer hot but still falls freely from spoon.
Drizzle chocolate coconut sauce diagonally over napoleons. Repeat in opposite direction to form diamond pattern. Slice napoleons according to personal preference (my servings tend to be a bit large...) and enjoy!