1 package frozen puff pastry sheets, thawed according to package instructions

2 tablespoons confectioner's sugar, divided

2 cups raspberries, blueberries, or other fresh fruit, the best 12 berries reserved for garnish

1 cup heavy cream

¼ cup shredded, unsweetened coconut

1 tablespoon unflavored rum or coconut-flavored rum

• Preheat oven to 400 degrees.

• Place the puff pastry sheet on a work surface and cut into 12 equalsized pieces. Place the pastry pieces on a baking sheet.

• Bake the pastry approximately 10 minutes. Remove from the oven and use a sifter to shake a bit of the confectioner?s sugar over the puff pastry. Return to the oven and continue baking for approximately 5 minutes or until golden. Place the puff pastry on a wire rack and let cool to room temperature.

• Place the berries in a food processor and briefly process to form a rough purée.

• Whip the cream with the remaining confectioner?s sugar until thick, but not stiff. Stir in the coconut and the rum.

• To serve, place 1 piece of puff pastry in the middle of each serving plate, spoon some cream over the pastry, and then top with some purée. Place another pastry on top, garnish with some of the remaining berries, any leftover juice from the purée, and a sprinkle of confectioner's sugar.