Instructions: Pour the pineapple into a saucepan, add cornstarch mix and bring to the boil, stirring continuously.

Cook for 1 minute, then remove from heat. Quickly stir in the egg yolks and leave to cool.

Coconut Cream Layer:
In a saucepan over low heat, heat the milks and sugar together until sugar dissolves. Add the cornstarch mixture and stir until it boils and thickens.

Remove from heat, add butter, coconut and vanilla, mix well and set aside to cool.

Meringue:
Whip egg whites till light and fluffy. Gradually add the sugar, beating well between each addition, until sugar is dissolved.

Assembly

Heat oven to 180C. (350 F) Spoon half the coconut cream into the shell, then add the pineapple mixture, top with remaining coconut cream. Spread meringue evenly over top.

Bake for 15 minutes, until meringue is lightly browned, and cooked.

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