Categories: Desserts 
      Yield: 6 servings 
  
      1 pk Coconut, flaked sweetened 
           -7 oz 
  1 3/4 c  Milk 
      1 c  Whipping cream 
      3    Egg whites 
    3/4 c  Sugar 
      1 T  Dark rum 
      3 c  Sponge cake; day old, cut in 
           -cubes 
      1 cn Pineapple, crushed; 8 oz 
           -well drained 
 
---------------------------------RUM SAUCE--------------------------------- 
    2/3 c  Heavy cream 
    1/4 c  Milk 
      2    Egg yolks, large 
    1/3 c  Sugar 
      2 T  Dark rum 
  
    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