INGREDIENTS

INSTRUCTIONS

Preheat oven to 350F. Combine the coconut with the milk in the
container of a food processor. Process until fairly smooth. Strain  the
milk into a bowl. Reserve the coconut for use at another time.  Combine
1 1/2 cups of the coconut milk with the cream in a medium  saucepan.
Heat over low heat until hot, about 5 minutes. Beat the egg  yolks with
sugar in a large bowl until very light and fluffy. Slowly  whisk in the
hot coconut milk mixture. Transfer to the top of a  double boiler. Cook
over simmering water, stirring constantly, 5  minutes. Stir in the rum.
Place half the bread cubes over the bottom  of a 1 1/2 to 2 qt souffle
dish. Spread the pineapple over the top.  Cover the pineapple with the
remaining bread cubes. Pour the hot egg  mixture over the top; let
stand 10 minutes. Bake the pudding until  set, about 40 minutes. Cool
on a wire rack. Serve slightly warm or at  room temperature with Rum
Sauce. SERVES:6-8 RUM SAUCE: Combine the  cream and milk in a medium
saucepan. Heat over low heat until hot,  about 5 minutes. Beat the egg
yolks with the sugar in a large bowl  until light. Slowly whisk in the
hot liquid. Whisk in the rum.  Transfer to the to of a double boiler.
Cove rover simmering water,  stirring constantly until thick enough to
coat a spoon, about 10  minutes. Cool to room temperature. Serve at
room temperature or  slightly chilled. MAKES: about 1 1/2 CUPS  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“I don’t know why some people change churches; what difference does it make which one you stay home from?”