Pear puree
4 eggs
4 tablespoons of sugar-filled with grated coconut
4 tablespoons of plain flour
1 tablespoon of active dry yeast in powder form
Filling
1 small pineapple peeled and chunked
1 cup of rum
250g of whipped cream
Topping
2 egg yolks
3/4 cup of sugar, whisked with coconut milk
2 cups of whole milk
1 tablespoon of cornstarch
A pinch of vanilla extract
Pear puree
4 eggs
4 tablespoons of sugar-filled with grated coconut
4 tablespoons of plain flour
1 tablespoon of active dry yeast in powder form
Filling
1 small pineapple peeled and chunked
1 cup of rum
250g of whipped cream
Topping
2 egg yolks
3/4 cup of sugar, whisked with coconut milk
2 cups of whole milk
1 tablespoon of cornstarch
A pinch of vanilla extract
Pear puree: Beat the whites until frothy
Add the yolks and beat again
Fold in the coconut and continue beating
Remove from mixer and combine with yeast and flour, mixing gently
Pour into greased and floured molds and bake in a moderate oven
Filling: Cut the pineapple in half
Cut one portion into slices and reserve
Dice the other portion into cubes
Transfer them to a bowl and soak with rum
Drain and mix with whipped cream
Refrigerate
Topping: Beat the yolks well, then add sugar dissolved in milk and mix well
Cook over low heat, stirring constantly, until smooth
Remove from heat and add vanilla extract
Assembly: Line a round refrigerator dish with wet paper
Cut the soufflé into small squares and arrange at the bottom and sides of the dish
Spread whipped cream in the middle and cover with plastic wrap
Freeze for 2 hours
Unmold and spread the topping
Serve decorated with pineapple slices.
