Pineapple-Coconut Pudding

1 medium pineapple, quartered
1/4 cup water
3/4 cup granulated sugar, divided
3 tablespoons flour
Dash of salt
4 eggs
2 cups milk
1/3 cup coconut, toasted
1/2 teaspoon rum extract
35 to 40 vanilla wafers

Remove pineapple core; remove fruit and cut into 3/4-inch pieces. In small saucepan, over medium heat, heat pineapple pieces and water to boiling. Cover; simmer 5 minutes.

Drain well. In top of double boiler, combine 1/2 cup sugar, flour and salt. Stir in 1 whole egg and 3 egg yolks. Stir in milk. Cook, uncovered, over boiling water, stirring constantly until thickened.

Remove from heat; stir in coconut and rum extract. Spread about 1/4 cup custard on bottom of a 1 1/2-quart casserole; cover with layer of wafers. Top with 1/3 of pineapple. Pour about 1/3 of remaining custard over pineapple. Continue to layer wafers, pineapple and custard to make 3 layers of each, ending with custard.

Beat remaining 3 egg whites until stiff but not dry. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Spread over custard, sealing well to edges. Bake at 425 degrees F for 5 minutes or until delicately browned.

Serve warm or chilled.

Makes 8 servings.