mak e some coconut custard using coconut milk as a substitute in the recipe of custard but still add about half the milk. then top it with fresh pinneapple...make a simple crust and maybe throw some lemon zest in there for a little carribean flavor.
If you have some ruffled pie tins, ...it would look more gourmet.

Pineapple tart with coconut sauce

1/3 cup sugar
5 egg yolks
3/4 cup canned unsweetened coconut milk
2 tablespoons dark rum
3/4 cup pureed pineapple

1 pound frozen puff pastry, thawed
2 tablespoons confectioners' sugar
1 egg yolk
1 large pineapple, peeled, quartered, cut into 1 1/2" by 1/4" wedges
4 tablespoons sugar

In a small bowl whisk sugar and yolks to blend. Gradually whisk in
coconut milk and pineapple puree. Pour into a heavy saucepan and
heat, stirring constantly, until custard thickens and coats back
of a spoon, about 6 minutes; be careful not to boil. Strain custard
through a sieve into a bowl and stir in rum. Cool, cover and
refrigerate.

Preheat oven to 325 degrees. Roll out puff pastry dough, cut out
four 7-inch rounds and transfer to baking sheets. Using a fork,
prick dough all over. In a small bowl whisk confectioners' sugar
and egg yolk to blend and brush over dough rounds. Bake until
golden brown, about 15 minutes. Let Cool.

Preheat broiler. Heat a heavy, large nonstick skillet over high
heat, add pineapple and cook until golden brown, about 1 minute
per side. Arrange pineapple wedges on each pastry round, covering
them completely. Sprinkle each tart with 1 tablespoon sugar.
Broil until edges of pineapple begin to brown, watching carefully,
around 5 minutes.

To serve, transfer tarts to large plates, spoon sauce around.