1 (3 ounce) package non-instant chocolate pudding mix
1 (10 ounce) can evaporated milk
1 (3 ounce) package instant coconut rum paste
1 (14 ounce) can sweetened condensed milk
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
In a saucepan over medium heat, combine pudding mix, evaporated milk, and instant rum paste. Bring to a boil, then reduce heat and simmer 20 to 30 minutes, stirring after 5 minutes. Season with salt and pepper to taste. To serve: Cut slices from each piece of pastry approximately 1/4 inch thick. Using a serrated knife, cut each piece into 14 wedges, making 4 equal long ropes. Place 1 knot in each pastry, leaving 2 inches apart. Place a piece of foil between each knot to keep the ropes from slipping off.
Wrap each pastry bagel around a 1/2 inch thick piece of waxed paper. Place pastry bagels on prepared baking sheet.
Bake 12 cookies in the preheated oven for 8 to 11 minutes. Remove from oven and allow to cool on wire rack. Invert each cookie onto a serving platter and slice each one into 1/2 inch slices. Allow cookies to cool on baking sheet for a few minutes before removing to wire racks to cool completely.