EQUIPMENT:
- Measuring Spoons
- Measuring Cup
- Electric Mixer
- 2 Qt. Glass or Microwave safe plastic bowl
- 9" pie plate
- Wooden Spoon or High Temp Rubber Spatula
INGREDIENTS:
- 1 envelope unflavored gelatin
- 3/4 cup pineapple juice
- 1 3/4 cups toasted coconut
- 3 tbsp butter or margarine melted
- 1 package tapioca pudding (31/2 oz.) mix
- 3/4 cup milk
- 3 eggs, separated
- 1 can crushed pineapple, 1 (8 oz.) undrained
- (8 oz.) undrained (248 ml)
- 2 tbsp sugar
- Sweetened whipped cream, optional
PROCEDURE:
- In a 21/2-quart (2.5 L) glass bowl, sprinkle gelatin over pineapple juice, let stand 5 minutes.
- Meanwhile, in a 9" pie plate, toss together coconut and melted butter.
- Press coconut into bottom and up sides of dish to make a crust.
- Add pudding mix and milk to gelatin mixture, stir until well blended.
- Cook at P6 5 - 7 minutes, or until mixture boils.
- Beat egg yolks slightly.
- Stir a small amount of hot mixture into egg yolks, return to hot mixture, beating until well blended.
- Stir in undrained pineapple.
- Chill until mixture mounds slightly, about 40 minutes.
- In a small bowl, with electric mixer at high speed, beat egg whites until soft peaks form.
- Gradually beat in sugar, continue beating until stiff peaks form.
- Fold egg whites into pudding mixture.
- Turn into prepared crust.
- Chill until firm, about 3 hours.
- Garnish, if desired, with toasted coconut and whipped cream.
- Makes: 8 servings