Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Coconut Crust |
| 2 \N | Envelopes unflavored |
| \N \N | Gelatin |
| \N \N | Sugar |
| 1 can | (6 oz.) Dole Pineapple |
| \N \N | Juice |
| 3 \N | Eggs, separated |
| 3 \N | Packs (8 oz. each) cream |
| \N \N | Cheese, softened |
| ¼ cup | Dark Jamaican Rum |
| \N \N | OR 2 tsp. rum extract |
| ¼ teaspoon | Coconut extract |
| 1 can | (20 oz.) Dole Crushed |
| \N \N | Pineapple |
| 1 tablespoon | Cornstarch |
Prepare Coconut Crust (see below). Mix gelatin & ½ cup sugar in saucepan. Add pineapple juice. Stand 1 minute. Heat over low until gelatin dissolves (5 minutes). Remove from heat. Add yolks, one at a time, beat well after each. Cool slightly. Beat cream cheese until fluffy. Blend in gelatin mixture with rum and coconut extract. Chill quickly by setting mixture over bowl of ice water; stir until slightly thickened. Beat egg whites until foamy. Gradually add ¼ cup sugar until stiff peaks form. Fold into gelatin. Turn into prepared crust. Refrigerate overnight. In a saucepan, combine undrained pineapple with 2 Tbls. sugar and cornstarch. Cook, stirring until boils & thickens. Cool. Spoon over cheesecake. Serves 8 to 10.
Coconut Crust Mix 1½ cups vanilla wafer crumbs with 1 cup flaked coconut. Stir in ⅓ cup melted butter. Press in bottom & sides of 8 or 9-inch springform pan. Chill until ready to use.
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