Coconut Filled Puff Pastry Shells with Fresh Pineapple

2 - 14 oz. Cans of coconut milk
I - 8oz. Can of condensed milk

Dissolve I Tbsp. of unflavored gelatin in 1/4 cup of water over 
low heat until dissolved (do not boil) Dash of nutmeg Pinch of Salt

Mix dissolved gelatin into other ingredients and refrigerate for 
at least three hours.

Bake pastry shells according to directions and
fill with coconut pudding and top
with fresh pineapple. 


Mango Whipped Cream 

Quarter and peel 3 ripe mangoes

Cut flesh off the pits into a bowl.
Puree in a blender or food processor, then put
through a sieve.

2/3 c. to 3/4 c. powdered sugar, depending on sweetness of fruit.

2 Tablespoons lime juice

1 Tablespoon orange juice

Cover and chill for up to 1 day.

1 1/4 cups of cold heavy cream

Whip until soft peaks form (the cream may be whipped up to 3 
hours in advance) 

Fold the puree and cream together.



Mango Pear Crisp

Mango adds perfume and subtle background flavor to the pears, 
and the crystallized ginger in the topping piques the taste 
buds with a little exotic heat. Bosc or Bartlett pears are 
the best choice for this dessert.  

Position a rack in the lower third of the oven. Preheat the 
oven to 375 degrees.

Have ready an unbuttered 2 quart glass baking dish.
Peel and core:

6 medium firm ripe pears
Slice pears into 1/4 inch slices
2 slightly firm ripe mangoes peeled and sliced

Mix fruit together and add:

3/4 cup all purpose flour
1/2 cup sugar
1/2 teaspoon salt



Topping

2 cups of all purpose flour
2 1/2 teaspoon baking powder
1/2 to 3/4 teaspoon salt
8 Tablespoons, cut into pieces

Mix together until mixture resembles course breadcrumbs.
Scatter the topping evenly over the fruit. Tap the dish on 
the counter once or twice to settle in the crumbs. Bake 
until the topping is golden brown, the juices are bubbling 
and the fruit is tender when pierced with a skewer about 
45 to 50 minutes. Serve warm. Top with whipped cream mix.