- 1 1/2 teaspoons gelatin powder
- 2 tablespoons dark rum
- 6 tablespoons (3 oz, 84g) unsalted butter
- 3 eggs
- 1 1/4 cups (10 oz, 280g) granulated sugar
- 1/2 cup (4 oz, 120ml) canned pineapple juice
- 2 teaspoons lemon juice
- Pinch of salt
GRAHAM CRACKER COCONUT CRUST
- 1 cup (3 oz, 84g) toasted coconut, divided
- 1 1/4 cups graham cracker crumbs (about 10 crackers, 5 oz, 140g)
- 6 tablespoons (3 oz, 84g) butter, melted
- 1/4 cup (2 oz, 56g) granulated sugar
- 4 oz (112g) white chocolate, chopped fine
COCONUT RUM PASTRY CREAM
- 1 cup (8 oz, 240 ml) Coconut milk
- 1/2 cup (4 oz, 120 ml) whole milk
- 1/2 cup plus 2 tablespoons (5 oz, 140g) granulated sugar
- pinch of salt
- 1/2 vanilla bean
- 2 large eggs
- 2 large yolks
- 3 tablespoons (1.12 oz, 31g) corn starch
- 3 tablespoons (1.5 oz, 42g) butter
- 2 tablespoons (1 oz, 28g) dark rum
- 5 canned pineapple slices (do not use fresh pineapple, see note)
- 2 cups heavy cream
- 1/4 cup (1 oz, 28g) confectioner’s sugar
- 1 tablespoon dark rum
- 1 teaspoon vanilla extract
- 1/2 cup untoasted coconut
MAKE THE PINEAPPLE CURD
- Bloom the gelatin in 2 tablespoons rum in a medium size bowl. Place the butter on top of the bloomed gelatin. Put a fine mesh sieve over the bowl and keep it near the stove.
- Thoroughly combine the eggs and sugar in a medium saucepan. Add the pineapple juice, lemon juice and salt. Heat the egg/juice mixture over medium low heat, stirring constantly. You must be sure to keep stirring across the entire bottom and corners of the pot so the custard does not have a chance to stick. The mixture will start out opaque with a fine white foam over the surface. As it heats up the curd will thicken, become more translucent and the foam will disappear. Cook until the curd coats the back of a wooden spoon and it JUST BEGINS to boil. Don’t allow it to come to a full rolling boil.
- Immediately remove from the heat and pour through the sieve over the butter and gelatin. Stir until the butter and gelatin are melted and thoroughly incorporated. Cover the bowl with plastic wrap and refrigerate at least 4-6 hours.
COCONUT-GRAHAM CRACKER CRUST
- Preheat the oven to 350°F. Set aside 1/2 cup of toasted coconut for decorating.
- Combine the graham crackers, the other 1/2 cup of toasted coconut crumbs and the sugar in a food processor. Pulse a few times to grind the crackers and coconut. Sprinkled melted butter over the crumbs and pulse to combine. Press the crumbs into the bottom and sides of a deep dish pie plate.
- Bake until golden brown, about 10 minutes. Remove the crust from the oven and cool about 5 minutes. While the crust is still warm sprinkle the chopped white chocolate into the bottom of the pie shell. Allow the chocolate to melt and then carefully spread it across the bottom and sides of the pie shell. Allow the shell to cool completely until the white chocolate is set.
COCONUT RUM PASTRY CREAM
- Combine coconut milk and whole milk with half of the sugar, the salt, and the vanilla bean. Heat over medium high until scalding hot.
- While the milk heats up, combine the eggs, yolks, remaining sugar and corn starch and whisk until smooth. When the milk is scalding hot pour it into the egg mixture and whisk to combine. Return to the pot and cook over medium low heat, stirring constantly, until it comes to a boil.
- Remove from the heat and strain back into the bowl from the yolks. Add the butter and rum to the hot custard and whisk to combine. Cover with plastic wrap and let it cool at room temperature.
- Cut the pineapple slices in half and arrange them in the bottom of the white chocolate lined pie shell. Spread the pineapple curd over the pineapple slices. Sprinkle the 1/2 cup untoasted coconut over the curd. Spread the coconut pastry cream over the curd. Cover with plastic wrap and refrigerate at least 3 hours or overnight to set the filling.
- Whip the cream with the confectioner’s sugar, rum and vanilla. Spread the cream onto the chilled filling. Sprinkle with remaining toasted coconut to garnish. Chill until ready to serve.
There is an enzyme in fresh pineapple that breaks down the protein in gelatin, so gelatin won’t set. Cooking the pineapple, as it is when canned, deactivates that enzyme allowing the gelatin to set.