Stir together pineapple, whipping cream, and next 5 ingredients.
Ingredients you will need
Whipping Cream
Pineapple
3
Pour pineapple mixture evenly into 6 (6-ounce or 3/4 cup) ramekins; place ramekins in a large roasting pan.
Ingredients you will need
Pineapple
Equipment you will use
Roasting Pan
Ramekin
4
Add hot water to pan to a depth of 1/2 inch.
Ingredients you will need
Water
Equipment you will use
Frying Pan
5
Bake at 300 for 50 to 55 minutes or until almost set. Cool 30 to 45 minutes in water in pan on a wire rack.
Ingredients you will need
Water
Equipment you will use
Wire Rack
Oven
Frying Pan
6
Remove ramekins from pan; cover and chill at least 8 hours.
Equipment you will use
Ramekin
Frying Pan
7
Sprinkle 1 teaspoon sugar evenly over each custard; place ramekins in roasting pan.
Ingredients you will need
Custard
Sugar
Equipment you will use
Roasting Pan
Ramekin
8
Broil 5 1/2 inches from heat 7 minutes or until sugar melts.
Ingredients you will need
Sugar
9
Let stand 5 minutes to allow sugar to harden.
Ingredients you will need
Sugar
10
Sprinkle coconut evenly over each custard.
Ingredients you will need
Coconut
Custard
11
*Substitute 1 teaspoon coconut extract for coconut rum, if desired.
Ingredients you will need
Coconut Extract
Coconut Rum
12
Note: Make a second batch (rather than double the recipe) for a larger crowd. Sugar may be browned with a professional culinary torch available from specialty kitchen shops.