Pineapple-Coconut Pudding

Yield: 8 servings

Ingredients

• 1 medium pineapple, quartered
• 1/4 cup water
• 3/4 cup granulated sugar, divided
• 3 tablespoons all-purpose flour
• Dash of salt
• 4 eggs
• 2 cups milk
• 1/3 cup coconut, toasted
• 1/2 teaspoon rum extract
• 35 to 40 vanilla wafers

Instructions

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.