In a stand mixer fitted with the paddle attachment, mix butter, icing sugar, eggs, coconut paste, flour, and shredded coconut on low speed until a homogeneous dough forms.

Wrap and chill the dough in the refrigerator for at least 2 hours.

Roll out the chilled dough to 2.5 mm thick. Line 10 lightly greased tart rings (8 cm in diameter) with the dough. Chill again briefly to firm up.

Distribute the pineapple filling evenly into the prepared pastry shells. Refrigerate while preparing the custard.

Bring the milk, coconut paste, and half the sugar to a boil.

In a separate bowl, whisk the eggs, yolks, and remaining sugar until pale. Whisk in the pastry cream powder (or cornstarch).

Temper the egg mixture by pouring in two-thirds of the hot coconut milk while stirring constantly.

Return the mixture to the saucepan and cook, stirring continuously, until it comes to a boil. Maintain the boil for 1 minute.

Immediately pour the hot custard over the pineapple filling in the tart shells.

Let cool fully at room temperature, then bake at 170°C (340°F) for approximately 25 minutes.

Once baked and fully cooled, remove the tart rings.

Brush the tops and edges with cold-use neutral mirror glaze.

Gently press shredded coconut around the edges of each flan for a decorative coating.

Top each flan with a dried pineapple slice for a refined tropical touch.