In a medium mixing bowl, using an electric mixer, whip cream until soft peaks almost form; whisk in sugar until dissolved and soft peaks form. Whisk in 1 tsp. coconut extract and the vanilla extract; set aside. In a small dish, whisk sweetened condensed milk with coconut milk and remaining coconut extract. Spoon approx. 1 tbsp. of milk sauce on each of 8 serving plates. Place 2 slices of cake on top of the sauce; top evenly with pineapple sauce. Drizzle evenly with additional sauce to taste. Garnish desserts with coconut whipped cream, toasted coconut and crushed cookies. Serve immediately.
PINEAPPLE-RUM SAUCE: In a small saucepan over medium-high heat, combine 1 ½ cups water, 1/2 cup Kowalski's Pure Honey, 1/4 cup sugar and 3 tbsp. dark rum (or coconut-flavored rum). Bring to a boil, stirring constantly until sugar melts and syrup thickens slightly (about 3 min.). Add 2 cups chopped fresh pineapple. Reduce heat to low and simmer until pineapple is tender and syrup is thick (about 20 min.). Cool slightly before serving.
Good to Know:
- Find Bistro Meringues in the Bakery Department.
- To toast coconut, heat in a small skillet over medium heat until lightly browned (3-5 min.), stirring frequently.