Submitted by: Jourmana J.


For the crust:

1 cup flaked coconut
1 cup ground roasted filberts
1/3 cup granulated sugar
1/4 cup butter, melted

For the filling:

1 1/2 lbs cream cheese, softened
1 cup granulated sugar
1/4 coconut creme nectar
1 cup heavy cream
1 1/2 cups crushed pineapple, well drained 3 eggs
1/4 cup coconut rum
2 tsp rum extract
1 cup shredded, roasted coconut

For the sauce:

1 cup crushed pineapple, drain and reserve the juice
1 cup mango pulp
1/4 granulated sugar
1 tbsp corn starch


For the Crust:

Preheat the oven to 350 degrees F. Combine the ingredients. Press into the bottom of a 9" springform pan. Refrigerate for 10 minutes then bake for 7 minutes.

For the filling:

Beat the cream cheese with the sugar until smooth. Blend in the coconut creme, cream and pineapple. Beat in the eggs, one at a time. Fold in the coconut rum and rum extract. Pour into the pan.
Bake in the 350 F oven for 90 minutes. Turn off the oven and prop the door open for 30 minutes. Remove from the oven and sprinkle with the coconut. Transfer to a cooling rack and allow to completely cool at room temperature. Refrigerate for 8 hours, or overnight. Slice and serve with the sauce.

For the sauce:

Puree the pineapple with mango in a food processor. Press through a sieve into a small sauce pan. Stir in the sugar. Blend the corn starch into 1/4 reserved pineapple juice. Add to the fruit. Cook over low heat until sauce thickens. Cool before serving. ----------------------------------------------