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