Ingredients:

• 3 small pineapples, cut in half lengthwise (leaves intact)
• 2 cups milk
• 1/2 cup sugar
• 4 egg yolks, beaten
• 1/4 cup rum (optional)
• 1/2 teaspoon vanilla
• 24 maraschino cherries, halved
• 1 cup heavy cream, whipped and thinted pink with vegetable coloring
• 6 maraschino cherries

Instructions:

Scoop ou the fruit from the halved pineapples. Malama pono (translation: carefully)! Leave a 1/2-inch wall of flesh attached to the shell. Remove core and cut fruit into small cubes. Reserve shells.

In the top of a double boiler, over hot water, heat milk with sugar. Add the hot milk to the egg yolks, stirring occasionally. Return milk and egg yolds to double boiler and cook, stirring until the spoon becomes coated. Remove pan from heat and stire in rum and vanilla. Place pan over a bowl filled with ice cubes, stirring constantly. 

Chill well. Fold the pineapple cubes and maraschino cherries into the custard and fill shells with the mixture. Pipe edges of pineapple shell with whipped cream (use pastry bag and #5 star tip) and place a large whipped cream star in the center. Top with a maraschino cherry. 

Serves 6

Kamailio:

If your presseed for time, substitue 2 packages vanilla pudding for custard. Cook as directed on package, add rum and cool. fold in pineapple and maraschino cherries and proceed with recipe.