Revised 2013 May 01
3/8 cup light brown sugar
3/4 cup unsweetened coconut milk *
-- Napoleans --
4 frozen phyllo sheets, thawed
6 slices fresh pineapple cut into thick slices **
Combine the sugar and coconut milk in heavy saucepan. Bring to a boil over medium heat, whisking to dissolve the sugar. Simmer briskly until thick, golden and very flavourful, about 5 minutes or so, whisking often. Remove the pan from the heat and let the sauce cool to room temperature.
Place 1 phyllo sheet on a flat work surface. Brush with butter. Top with 1 phyllo sheet; brush again with butter. Repeat until there are 4 sheets in the stack (do not butter the top sheet). Cut phyllo stack into thirds lengthwise; cut each strip into quarters, creating 12 even square stacks.
Grill phyllo stacks, without grill lid, over medium-low heat, 1 to 2 minutes on each side or until lightly browned. Set aside till ready to assemble.
Next sprinkle the cinnamon sugar mixture on both sides of the pineapple slices. Grill the pineapple on med heat until warmed through and softened. Remove from grill onto a plate and get ready to assemble the napoleons.
Place 1 grilled phyllo stack on each of 6 serving plates; top with pineapple slices. Drizzle caramel sauce evenly on top of pineapple slices. Top each with 1 grilled phyllo stack. Top with fresh whipped cream or ready whip and drizzle with more caramel sauce. Serve immediately while pineapple is still warm.
While this can be done on the grill I have had better results using my pannini press, 1 minute does 6 of the phyllo stacks and perhaps 3 for the pineapple.
* Coconut milk comes in regular and light but few brands are marked that way. You have to read the nutrition label to check the fat level. I used Rooster Brand 'Gold Label' (the high fat variety - it's a dessert!)
Take great care when cooking the coconut milk. It is very thick and if you don't stir frequently the air bubbles tend to move around at the bottom of the mixture (making a strange noise) and then burst violently.
This recipe ought to be planed to match with another recipe which uses coconut milk as the life span of the remainder of the can is 2 days max.
The original recipe called for only 2 sheets of dough. I found these to be impossibly fragile (perhaps I lack the delicate touch). It called for cooking spray instead of butter. Mine didn't stay together using the spray. The stacks were twice as large (cut 3 x 2 instead of 3 x 4). It called for 1/3 more sauce. I had lots left over
** Fresh!!! Canned will produce disappointing results I cut mine about 3/4" thick
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