Preparation / Directions:
In medium bowl stir together butter and coconut. Press on bottom and up sides of 9-inch pie pan. Refrigerate 15 minutes.
In 2-quart saucepan combine milk, coconut milk, sugar and cornstarch. Cook over medium heat, stirring constantly, until mixture comes to a full boil (7 to 9 minutes). Remove from heat.
Stir small amount of milk mixture into egg yolks; return to remaining hot milk mixture. Reduce heat to low. Cook until slightly thickened (1 to 2 minutes). DO NOT BOIL. Stir in pineapple, rum, and vanilla. Pour into crust. Refrigerate at least 2 hours.
To serve, top with whipped cream.
TIP: To toast coconut: In 15X10X1-inch jelly roll pan spread coconut in single layer. Bake at 325 degrees for 8 to 10 minutes, stirring occasionally, until golden brown.
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