Pineapple Napoleons with Coconut-Chocolate Glaze

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!

Coconut-Mango Chicken with Raspberry Sauce

Ingredients:
2 mangoes, peeled, pitted, and cut into 1-inch chunks (or 2 cups frozen mango chunks, defrosted)
1 cup coconut nectar
4 tablespoons fresh lime juice
4 chicken breasts
2 tablespoons butter
2 tablespoons balsamic or red wine vinaigrette
2 cups fresh red raspberries (reserve 1/4 cup for garnish)
1/4 cup raspberry jam
Salt & White Pepper

Rinse chicken breasts and remove excess fat. Pat dry and set in bowl; pour 2 tablespoons lime juice over chicken. Salt and pepper chicken lightly. Cover and refrigerate until cooking.

In medium saucepan, bring vinaigrette, raspberries (minus reserved 1/4 cup) and raspberry jam to a boil. Reduce heat and let simmer about 5 minutes, or until mixture thickens. Remove a few spoonfuls of mixture and set in bowl. Strain remaining mixture into bowl, pressing with a spoon to remove solids.

Cut up mango into small chunks, reserving about 1/2 cup for garnish. Mix mango with coconut nectar and remaining lime juice and puree in food processor or blender. Bring blended mixture and reserved mango chunks to a boil in medium saucepan.

Melt butter in large saute pan over medium-high heat. Add chicken breasts and turn heat to medium. Flip after about 3 minutes or when starting to brown, and cook the other side for an additional 3 minutes. Pour coconut-mango sauce over chicken, bring to simmer and cook until chicken juices run clean when cut. Remove from heat. Plate and pour raspberry sauce over chicken. Garnish with fresh raspberries.

Coconut Rice with Mango Chunks

Ingredients:
2 cups jasmine rice
2 cups water
1 cup coconut milk
1 cup coconut water
2 mangos, chopped, or about 2 cups of frozen mango chunks, defrosted
1 lime
1/2 cup cilantro
Salt

Wash and mince cilantro. Cut mango into small chunks, about 1/4 inch thick.

In large pot, add 2 cups rice with coconut milk/water and 1 cup water. Bring to a boil and stir 1 minute. Turn heat down to medium-low and cover pot. Cook 15-20 minutes, checking to stir rice and add remaining water as needed. Let rice cool so that it is no longer steaming.

Juice lime and pour over rice. Stir in cilantro and salt lightly. Fold in mango chunks. Turn heat to medium, until rice is just hot again, being careful not to burn rice.

Eat with Chicken Breasts with Passion Fruit Sauce