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1
Preheat oven to 350F (180C).
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2
Combine the coconut with the milk in the container of a food processor.
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3
Process until fairly smooth.
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4
Strain the milk into a bowl.
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5
Reserve the coconut for use at another time.
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6
Combine 1 1/2 cups of the coconut milk with the cream in a medium saucepan.
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7
Heat over low heat until hot, about 5 minutes.
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8
Beat the egg yolks with sugar in a large bowl until very light and fluffy.
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9
Slowly whisk in the hot coconut milk mixture.
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10
Transfer to the top of a double boiler.
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11
Cook over simmering water, stirring constantly, 5 minutes.
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12
Stir in the rum.
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13
Place half the bread cubes over the bottom of a 1 1/2 to 2 quart souffle dish.
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14
Spread the pineapple over the top.
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15
Cover the pineapple with the remaining bread cubes.
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16
Pour the hot egg mixture over the top; let stand 10 minutes.
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17
Bake the pudding until set, about 40 minutes.
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18
Cool on a wire rack.
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19
Serve slightly warm or at room temperature with Rum Sauce.
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20
RUM SAUCE: Combine the cream and milk in a medium saucepan.
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21
Heat over low heat until hot, about 5 minutes.
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22
Beat the egg yolks with the sugar in a large bowl until light.
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23
Slowly whisk in the hot liquid.
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24
Whisk in the rum.
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25
Transfer to the to of a double boiler.
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26
Cover over simmering water, stirring constantly until thick enough to coat a spoon, about 10 minutes.
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27
Cool to room temperature.
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28
Serve at room temperature or slightly chilled.
