Pineapple-Coconut Cups

By Jrhayashi

Ingredients

• 2 cups of 1% milk
• 1/4 corn starch
• 1 cup of C & H Sugar
• 3 egg yokes
• 1 20 oz can crushed pineapple
• 1 tsp vanilla extract
• 1 tbsp butter
• 2 cups bittersweet chocolate
• 1 tbsp Crisco shortening
• 1/2 cup toasted coconut - optional
• Dried Pineapple- optional

Details

Servings 12

Preparation

Step 1

In a stainless steel or non reactive pan, add milk and corn starch. Wisk until combined. Wisk in 1 cup of C & H sugar and egg yolks. Over medium low heat, wisking constantly, cook until the consistency. Take off heat and fold in pineapple, butter and vanilla.

Place in a container, covering with a piece of plastic to prevent a skin, and completely cool. At least 2 hours.

In the meantime, melt chocolate and shortening in a double boiler or a glass bowl over simmering water. Using 12 silicon molds, paint chocolate into each cup. Place in freezer for 10 minutes. Remove from freezer and paint again. Place in refrigerator until ready to fill.

Remove the chocolate from the molds and fill with pineapple-coconut filling to almost filled.

Sprinkle with toasted coconut and add a few pieces of dried pineapple, if desired.
Refrigerate until ready to serve.