Categories: Desserts, Fruits/nuts 
      Yield: 4 servings 
  
      1    Fresh pineapple; peeled, 
           - cored, pur‚ed, & strained 
    1/2 c  Heavy cream 
      6    Egg yolks 
      1 tb Cornstarch 
    1/2 c  Sugar 
    1/4 c  Water 
      6    Egg whites 
    1/4 c  Coconut, shredded 
      2 tb Powdered sugar 
  
  In a medium saucepan place the pineapple pur‚e and the heavy cream, and 
  stir them together.  Heat the mixture on medium for 8 to 10 minutes, or 
  until it is reduced to a syrup.  Keep it warm. 
   
  In a small bowl place the egg yolks and the cornstarch, and beat them 
  together.  Add the egg yolks to the cream mixture.  While whipping 
  constantly, cook the mixture for 6 to 8 minutes, or until it is the 
  consistency of a medium whipped cream.  Set it aside. 
   
  In a small bowl place the egg whites.  Beat them with an electric mixer on 
  low speed for 2 to 3 minutes, or until they are frothy.  Turn the electric 
  mixer on high, and while continuing to beat the egg whites slowly pour the 
  sugar-water mixture down the side of the bowl.  Continue to beat the 
  mixture for 8 to 10 minutes more, or until the meringue is very shiny and 
  the bottom of the mixing bowl is cool. 
   
  Add the cream mixture to the meringue, and gently fold it in. 
   
  Preheat the oven to 400ÜF.  In each of 4 small souffl‚ dishes place the 
  mixture so that the dishes are half-filled.  Add the shredded coconut. Fill 
  the dishes up with the remaining mixture.  Sprinkle the powdered sugar on 
  top.  Bake the mousse for 8 to 10 minutes, or until it is set. Remove it 
  from the oven. 
   
  Place the mousse under a preheated broiler for 30 seconds, or until the 
  sugar is caramelized.