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Pineapple-Coconut Pudding



  • 1 medium pineapple, quartered
  • 1/4 cup water
  • 3/4 cup granulated sugar, divided
  • 3 tablespoons flour
  • Dash of salt
  • 4 eggs
  • 2 cups milk
  • 1/3 cup coconut, toasted
  • 1/2 teaspoon rum extract
  • 35 to 40 vanilla wafers
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  1. Remove pineapple core; remove fruit and cut into 3/4-inch pieces.
  2. In small saucepan, over medium heat, heat pineapple pieces and water to boiling. Cover; simmer 5 minutes.
  3. Drain well. In top of double boiler, combine 1/2 cup sugar, flour and salt. Stir in 1 whole egg and 3 egg yolks. Stir in milk. Cook, uncovered, over boiling water, stirring constantly until thickened.
  4. Remove from heat; stir in coconut and rum extract. Spread about 1/4 cup custard on bottom of a 1 1/2-quart casserole; cover with layer of wafers. Top with 1/3 of pineapple. Pour about 1/3 of remaining custard over pineapple. Continue to layer wafers, pineapple and custard to make 3 layers of each, ending with custard.
  5. Beat remaining 3 egg whites until stiff but not dry.
  6. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Spread over custard, sealing well to edges.
  7. Bake at 425 degrees F for 5 minutes or until delicately browned.
  8. Serve warm or chilled.

Makes 8 servings.


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