Pineapple Cream Pudding - cooking recipe

Ingredients

1/2 c. flaked coconut
2/3 c. flour
2/3 c. plus 1/2 c. sugar
1/4 tsp. salt
1/4 tsp. cream of tartar
4 eggs, separated
2 1/2 c. milk
1 (8 oz.) can crushed pineapple
2 tsp. vanilla

Preparation

Put half of
the
coconut
in
6
(4 ounce) ramekins or custard cups.
In
a
medium
saucepan, combine flour, 2/3 cup sugar and 1/8 teaspoon salt.
Whisk in the egg yolks.
Add the milk
gradually.
Cook over medium heat, stirring until thick, 6 to\t8 minutes.
Drain pineapple and stir in with 1 teaspoon vanilla.
Pour into cups.