Pineapple Tart with Pina Colada Sauce

In a 1 1/2 to 2 quart pan, mix 13 cup sugar, yolks, and 3/4 cup coconut milk.
Stir over medium-low heat until mixture thickly coats a metal spoon, about 10 minutes; do not boil.
Stir in rum.
Let cool.
If made ahead, chill airtight up to 1 day.
Bring to room temperature; stir.
If sauce is too thick to pour, thin with a little coconut milk.
On a lightly floured board, roll each pastry shell into a 8 inch round; trim edges to neaten.
Set rounds slightly apart on 2 baking sheets, each 12x15 inches.
Bake in a 400'F oven until golden and crisp, 10 to 15 minues (in 1 oven, switch pans halfway through baking).
Cool pastries on racks.
If made ahead, store airtight up to 1 day.
Halve pineapples lengthwise; core.
Slice crosswise 1/4 inches thick.
Place 1/2 the pineapple on each baking sheet.
Place 1 pan about 3 inches below broiler.
When tinged brown, about 10 minues, turn pineapple over and sprinkle with 1 tablespoon sugar.
Broil until brown, about 6 minutes.
Repeat to broil remaining fruit.
If made ahead, let stand up to 2 hours.
To present, put 1/2 or 1 pastry (break large bubbles to flatten) on each dinner plate.
Fan pineapple equally on pastries; pour coconut sauce around desserts.
Spoon dots of strawberry sauce onto coconut sauce.
Garnish with mint.