The Flat Possum Gazette  

Test Kitchen

Courtesy of the Road-Kill Press



I mentioned in my recipe for KEY LIME CHEESECAKE that we had offered a second dessert to guests at that meal last week. That dessert was:


And it is damned good!  Especially after a few Martinis before dinner, a selection of white and red wines during dinner and a good Port to wash down the Napoleon, it is hard to beat. Your Mother and I learned to make this at the Tante Marie Cooking School in San Francisco.

What you will need

2 Cup Water
1 1/2 Cup Jasmine Rice
1 1/2 quarts Half & Half
1 Cup Sugar
2 Cup Coconut Milk

1 Pkg. Phyllo Dough
1 Cup unsweetened Coconut  (Health Food Stores, good source)
4 tablespoons Sugar
1/2 Cup Butter, Melted

1 Mango, peeled & cubed (or 1 can of Mangoes)
4 Kiwis, peeled & cubed, OR
1 Can Crushed Pineapple, or any other form of pineapple, because you are going to puree the stuff.

To make the rice pudding, bring the water to a boil in a saucepan and add the rice. Cook on medium-low heat until all the water is absorbed. 

In another saucepan, combine the half & half, sugar and coconut milk, then add the cooked rice. 

Cook over low heat for about an hour until the mixture has reduced and absorbed all the liquid. It will look like cottage cheese.

Spread out on a cookie sheet to chill.  That's right, put the cookie sheet, full of the rice pudding, in the ice box. Keeping it there overnight worked fine.

To make the coconut phyllo squares, combine the sugar and coconut in a bowl.

Then on a large parchment-lined cookie sheet, place a layer of phyllo dough, brush it with melted butter, and sprinkle with the coconut/sugar mixture.

Repeat this three more times so you have four phyllo layers, each brushed with butter and sprinkled with coconut/sugar.

Cover with a wire rack to keep it flat and bake 10-12 minutes in a convection oven at 325 degrees.  If you don't have a convection oven, use what you've got. 

Watch the dough for browning and when light brown, remove to cool. Cut into 4-inch squares. (A pizza cutter works great!)

To make the sauce, puree the kiwis, pineapple and mangoes in a food processor, or a blender. You should taste it to see if you need to add sugar to the puree.If it is canned fruit, you probably don't need to bother with adding any sweetener.

To serve, place one of the phyllo squares on the plate, add a large spoonful of rice pudding, and add another phyllo square.  Top off with another large tablespoonful of fruit sauce. And drizzle the fruit sauce around the phyllo squares directly on the plate.

This can all be served at room temperature, or warm dough, chilled rice pudding and chilled fruit sauce.  Either results in a great dessert. 

All of the ingredients store well for several days. Just place the phyllo squares in between waxed paper in tins or covered plastic containers. They do not need refrigeration. The pudding and fruit sauce does.

Before subjecting our guests to this, and as a test, we even ate this stuff for breakfast. Combine these Napoleons with your early morning Espresso or French Market Coffee with Chicory, and I guarantee, you'll make it easily to lunch with nothing more.  I told you we ate good.


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