CRUST:

1 (7 oz.) pkg. sweetened flaked coconut
3/4 c. finely chopped macadamia nuts or pecans
3 tbsp. confectioners sugar
2 tbsp. all-purpose flour
6 tbsp. butter, melted

FILLING:

1/2 c. granulated sugar
2 envelopes unflavored gelatin
1/2 c. milk
2 lg. egg yolks
1 (16 oz.) container vanilla flavored yogurt
1 c. canned smooth pineapple sauce
1/3 c. coconut flavored rum
1 c. heavy cream

Preheat oven to 350 degrees. Make crust in bowl, mix coconut, nuts, sugar and flour with fork; stir in butter until blended. Press into bottom and up sides of 9 inch pie plate. Bake 12 minutes or until edge are dark golden brown. Cool on wire rack.

Make filling in top of double boiler. Mix sugar and gelatin. Blend in milk and egg yolks. Let stand 2 minutes until gelatin softens. Cook over simmering, not boiling water, stirring until gelatin melts and mixture thickens, about 5 minutes. Pour into large bowl. Whisk in yogurt, pineapple and rum. Place bowl in larger bowl of ice and water, chill 10 minutes, stirring until mixture is consistency of unbeaten egg whites. In small bowl of electric mixer, at high speed, beat heavy cream until soft. With rubber spatula fold into gelatin mixture. Pour into crust. Refrigerate until firm 2 hours. Garnish with whipped cream, fresh pineapple or coconut. Makes 8 servings.