Pineapple Coconut Napoleons
Wonton wrappers with a cream cheese filling, served with a pineapple glaze.
Ingredients
10 pieces DOLE Pineapple Slices drained juice reserved
¾ cup plus 2 tablespoons packed brown sugar divided
½ teaspoon ground cinnamon
12 wonton wrappers
1 pkg. (8 oz.) cream cheese softened
¼ cup cream of coconut
¼ cup toasted macadamia nuts coarsely chopped
2 tablespoons butter or margarine
¼ cup flaked coconut toasted
Directions
- Drain pineapple slices; reserve 1/4 cup juice.
- 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.
- 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 chunks.
- 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.
- Stir pineapple chunks and reserved juice into skillet. Heat to boiling and cook 2 to 3 minutes or until slightly thickened.
- 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. Sprinkle with toasted coconut; spoon pineapple chunks around napoleons and serve.