Tropical Pineapple & Coconut Cream Delight

Directions

1. 1

   Peel the pineapple and cut into 2 cm cubes, discarding the tough fibrous core.

2. 2

   Combine the pineapple cubes, water and ¾ cup sugar in a saucepan. Cook over medium heat for about 15 minutes, stirring occasionally, until the pineapple is tender and lightly glazed.

3. 3

   Drain the pineapple thoroughly and spread evenly across the bottom of a large serving dish.

4. 4

   In a clean saucepan, whisk together the cornstarch dissolved in the regular milk, condensed milk, coconut milk and egg yolks until smooth.

5. 5

   Cook over medium-low heat, stirring constantly, until the mixture thickens into a smooth, glossy custard. Remove from heat and stir in the vanilla drops.

6. 6

   Pour the warm custard evenly over the pineapple layer and let it settle.

7. 7

   Beat the egg whites to stiff peaks, gradually adding the 2 tbsp sugar to form a shiny, stable meringue.

8. 8

   Spread or pipe the meringue over the custard and sprinkle generously with shredded coconut.

9. 9

   Refrigerate for at least 1 hour before serving well chilled.