1 c. grated coconut (young)
1/4 c. drained crushed pineapple
3/4 c. sugar
1/2 c. evaporated milk
1 tbsp. flour, dissolved in little pineapple juice
2 slightly beaten egg yolks
1/2 tsp. vanilla
6 tbsp. chopped nuts (cashew, peanuts or any other nut)
1 egg yolk

Mix coconut and drained pineapple and sugar. Cook until mixture spins a short thread. Remove pan from heat and add evaporated milk. Return to heat and continue to cook for 5 minutes stirring constantly. Add flour, juice mixture and cook until thick. Remove from heat once more and add egg yolks, vanilla and nuts. Return and cook until thick enough to mold. Pour into tiny pleated paper cups. Brush top with beaten egg yolk and bake at 350 degrees for 15 minutes or until golden brown. Cool.