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

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.