• 1 box Phyllo Dough-thawed
• 8 tbsp Butter - Unsalted-Divided in half
• 1 ea Pineapple - Cored and chopped into small dice
• 1 Cup Shredded Coconut -Divided 2/3 & 1/3 cups
• 2 oz Parrot Bay Rum
• 2 Cups Milk
• 1/2 Cup White Granulated Sugar
• 7 ea Large Egg Yolks
• 4 tbsp AP Flour
•   Pan Spray

Preheat Oven to 375º

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.

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

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.