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1
Cook pudding as directed, using the milk. Place in medium bowl; cover surface with plastic wrap.
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2
Chill at least 4 hours.
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3
When cool, fold in the coconut and drained pineapple. Add rum extract.
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4
Chill until ready to be used.
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5
Preheat oven to 425u00b0.
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6
Heat water, butter, salt and sugar in heavy, medium saucepan over medium-low heat until butter melts.
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7
Remove from heat; stir in flour all at once, beating using a wooden spoon until smooth.
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8
Return to heat. Stir constantly until dough leaves sides of pan, forming smooth mass (dough should look slightly dry), approximately 12-15 minutes; remove from heat.
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9
Make well in center of dough; add 1 egg at a time, beating vigorously with wooden spoon until paste has absorbed all liquid and reformed into smooth mass before adding next egg.
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10
Measure 1/4 cup of dough; place in mound on a lightly buttered baking sheet.
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11
Repeat, making 6 mounds. Top each with 1 tablespoon of remaining dough.
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12
Bake until puffed and golden, 20-25 minutes.
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13
Remove from oven.
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14
With sharp knife, make a small slit in each where large bottom connects with smaller top.
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15
Bake 10 minutes, then allow to cool on racks.
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16
Cut tops of cream puffs off with serrated knife.
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17
Pull out any moist dough inside and fill each with the pudding mixture; replace the tops.
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18
Next, combine confectioners' sugar and the water in bowl of electric mixer; beat until smooth.
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19
Drizzle the icing over tops of the puffs and sprinkle with the coconut.
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20
Enjoy!
