Pineapple Coconut Napoleons
Wonton wrappers with a cream cheese filling, served with a pineapple glaze.
Recipe Summary
Prep Time
30 mins
Total Time
35 mins
Serves
4
Calories
790
Ingredients
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1/2 tsp ground cinnamon
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12 wonton wrappers
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1/4 cup cream of coconut
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1/4 cup toasted macadamia nuts, coarsely chopped
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1/4 cup flaked coconut, toasted, toasted
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3/4 cup packed brown sugar, divided
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1 (8 oz.) cream cheese, softened
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2 tbsp butter or margarine
Steps to Sunshine!
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Drain pineapple slices; reserve 1/4 cup juice.
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Combine 1/4 cup brown sugar and cinnamon in small bowl. Spray both sides of wonton wrappers with cooking spray then dredge in sugar-cinnamon mixture; place on baking sheet. Bake at 350ºF 3 minutes each side or until edges are golden brown; let cool.
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Beat cream cheese, cream of coconut and 2 tablespoons brown sugar in medium bowl until smooth. Stir in nuts; set aside 4 tablespoons cream cheese mixture. Dredge 8 pineapple slices in remaining 1/2 cup brown sugar. Cut remaining 2 pineapple slices into
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Cook pineapple slices in large nonstick skillet over high heat turning, until lightly browned on both sides; 30 to 60 seconds per side. Remove from pan. Add any remaining sugar and butter to pan and melt.
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Stir pineapple chunks and reserved juice into skillet. Heat to boiling and cook 2 to 3 minutes or until slightly thickened.
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Place one wonton wrapper on 4 dessert plates. Top each with pineapple slice and some of the glaze. Spoon 1/8 cream cheese mixture in center of slice. Repeat, layering once. Place remaining wonton wrapper on top; spoon reserved cream cheese mixture on top.
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