This cream cheese dessert takes a tropical turn with coconut extract. Serve the ultra creamy hearts in a pool of pineapple-rum sauce topped with a sprinkling of toasted coconut.
Line 8 x 8 x 2-inch-square baking dish with plastic wrap, with wrap extending over two opposite sides.
In medium-size bowl, beat together cream cheese and coconut extract until light and fluffy, about 2 minutes.
In second medium-size bowl, beat heavy cream and confectioners sugar until soft peaks form. Gently fold one-quarter of the whipped cream into cheese mixture. Fold in remaining whipped cream mixture. Spread evenly with rubber spatula into prepared baking dish. Refrigerate 24 hours.
In small bowl, whisk together rum and cornstarch until cornstarch is dissolved.
In small saucepan, heat together pineapple juice and granulated sugar to a boil. Whisk in cornstarch mixture; cook, whisking, until thickened, about 1 minute. Transfer to small bowl; cover bowl with plastic wrap; refrigerate sauce until ready to use.
Holding plastic wrap hanging over edge of dish, gently lift up cream cheese mixture from baking dish and place on a work surface. With cheese mixture on the plastic wrap, and using a 2-3/4-inch heart-shaped cookie cutter, cut out 6 heart shapes from cheese mixture.
To serve the dessert, spoon the pineapple sauce onto the middle of 6 dessert plates, dividing the sauce equally. Top each pool of sauce with a cheese heart. Garnish the top of each with a sprinkling of toasted coconut, dividing equally.