PINEAPPLE - COCONUT CREAM PUFFS.

 

 

2 tablespoons sugar

2 teaspoons cornstarch

 1  8-ounce can crushed pineapple (juice pack)

2 teaspoons lemon juice

2 beaten egg yolks

¼ cup coconut

2 egg whites

1/8 teaspoon cream of tartar

Cream Puffs

 

    For filling: In a saucepan combine sugar and cornstarch. Stir in undrained pineapple and lemon juice. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.

 

    Gradually stir about 1 cup of the hot pineapple mixture into the beaten egg yolks. Return mixture to saucepan. Cook and stir for 2 minutes more. Pour into bowl; stir in coconut. Cover surface with clear plastic wrap or waxed paper; cool well.

 

    In a mixer bowl beat egg whites and cream of tartar till stiff peaks form (tips stand straight). Gently fold in the cooled pineapple mixture. Chill thoroughly.

 

    Prepare Cream Puffs. Set aside to cool.

 

    Just before serving, fill each cream puff with about 1/3 cup of the filling. Makes 8 servings.

 

    CREAM PUFFS:  In a saucepan bring ½ cup water and 2 tablespoons butter or margarine to boiling. Add ½ cup all-purpose flour and 1/8 teaspoon salt all at once; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat; cool 10 minutes. Add 2 eggs, 1 at a time, beating about 30 seconds after each addition or until smooth.

 

    Drop mixture by heaping tablespoons into 8 portions, 3 inches apart, on a lightly greased baking sheet. Bake in a 400-degree oven about 30 minutes or till golden brown and puffy. Remove from oven; cut off tops.

Use a fork to remove the soft center from each puff.