This is what we did with some of the very ripe pineapple we got this past weekend, aside from the delicious meatloaf
350g(12oz) circa puff pastry sheet
For coconut custard
2 tins of coconut milk (425ml/15oz x 2)
80g or 4 tbsp of sugar
20g / 2 tbsp flour
just enough milk to dissolve the flour
300g fresh pineapple, chopped
coconut flakes, enough to cover the surface
to prepare the coconut custard,
whisk the eggs
whisk the flour in just enough milk (about 1/4 cup) until dissolved
Put together all the ingredients for the custard in a double boiler, heat it until the mixture thickens, stirring often.
(If double boiler is unavailable, use a thick sauce pan with very low heat, stirring constantly)
Let it cool.
grease or arrange a wax paper over a pie form, about 27-28cm (11in.)
spread the puff pastry sheet evenly over the pie form
poke some holes with a fork at the bottom, then place a sheet of a wax paper and line it with pie weights or dried beans
pre bake the shell in a preheated oven at 225°C/450°F for about 10 - 15 minutes, or until the edge starts to take on the golden colour
Fill the shell with the cream, top with the pineapple chunks, then with the coconut flakes
Put it back in the oven for another 15 minutes circa, until golden brown.