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1
In a small heavy saucepan stir together juice and sugar and simmer until reduced to about 3/4 cup.
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2
In a bowl lightly beat yolks and in a slow stream add half of hot juice mixture, whisking.
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3
Add egg mixture to remaining juice mixture and cook over moderately low heat, stirring constantly, until custard is thickened and a thermometer registers 160F.
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4
Transfer custard to a clean bowl and with an electic mixer beat until cool and very thick.
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5
In another bowl with electric mixer beat cream until it just holds stiff peaks.
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6
Gently fold in coconut milk and fold cream mixture into custard gently but thoroughly.
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7
Spoon mousse into ten 1/3-cup cone-shaped paper cups or other very small paper cups.
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8
(If using cone-shaped paper cups, set in small winglass or juice glass to keep upright.)
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9
Freeze mousses, covered, at least 4 hours, or until firm, and up to 1 day.
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10
In a saucepan bring whole milk, coconut milk, and sugar to a boil, stirring until suagr is dissolved.
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11
In a bowl lightly beat yolks and in a slow stream add half of hot mixture, whisking.
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12
Add egg mixture to remaining milk mixture, stirring and cook over moderately low heat, stirring constantly, until sauce is thickened and a thermometer registers 160F.
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13
Chill sauce, its surface covered with a buttered round of wax paper, at least 3 hours, or until cold, and up to 1 day.
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14
Stir rum into sauce.
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15
In a blender puree raspberries with syrup and pour through a fine sieve into a bowl.
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16
Gently tear paper cups from mousses and invert onto 10 plates.
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17
Cut each mousse horizontally into thirds.
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18
Carefully seperating sections with a spatula, slip a 3-inch tuile between bottom and middle sections and a 2 1/2-inch thick tuile between top and middle sections of each mousse.
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19
Spoon coconut sauce around mousse and dot sauce with rasberry coulis.
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20
Draw a knife decoratively through sauce and coulis and garnish desserts with pineapple leaves.
