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Sautéed Pineapple w/Coconut Cream & Caramel in Phyllo

This delightful recipe combines some of nature's finest offerings paired with Parrot Bay Rum on a delicious Phyllo dough crust.
Recipe courtesy of Inn & Spa At Cedar Falls
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  • 1 box Phyllo dough-thawed
  • 8 Tbs. unsalted butter - divided in half
  • 1 ea pineapple - cored and chopped into small dice
  • 1 cup shredded coconut - divided 1/2 cups
  • 2 oz Parrot Bay Rum
  • 2 cups milk
  • ½ cup white granulated sugar
  • 7 ea large egg yolks
  • 4 Tbs. all-purpose flour
  • pan spray

Preheat Oven to 375º

1. Lay the phyllo dough out on the table and cover with a damp cloth so it doesn’t dry out. One at a time lay one sheet of the dough out and spray with pan spray somewhat generously and then laying another sheet on top of it. Do this procedure until you have 5 or 6 layers. Cut the stacked sheets into 6 squares. Place them into sprayed mini tart pans or even large muffin pans, carefully putting them into the corners of the vessel.

2. Place the milk, half the sugar and 2/3 cup coconut in a saucepan over medium heat.

3. Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and mix to combine.