2 (8 ounce) packages cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 pound caramel sauce
1 (3 ounce) can crushed pineapple juice
1 1/2 cups milk
1 tablespoon coconut extract
1 tablespoon vanilla extract
salt and pepper to taste
Sift together cream cheese, vanilla, and caramel sauce; make a well in the center. Place pudding mixture and caramel sauce in a separate large bowl.
In a medium saucepan, heat pineapple juice, Milk, coconut extract, and vanilla extract in microwave, stirring until melted. Bring mixture to a slow boil, stirring constantly.
Pour mixture into prepared 8 filling-sized muffin cups.
Bake in preheated oven for 45 minutes, or until edges are crunchy. Chill 10 minutes before serving.