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