1 can (8 oz.) crushed pineapple in own juice, reserve juice
2/3 c. milk
1 tbsp. cornstarch
2 eggs
4 tbsp. apricot preserves, no sugar added, divided
1/8 tsp. ground ginger
1/4 c. toasted coconut

Grease 6 (5 ounce) custard cups. Drain pineapple juice into glass measure. (There should be 1/3 cup). In a microwave safe bowl use a whisk to combine milk, pineapple juice and cornstarch. Microwave on high 3 minutes or until thickened, stirring after each minute.

In a bowl use whisk to beat up eggs until frothy. Add pineapple, 2 tablespoons apricot preserves and ginger. Gradually stir in warm milk to eggs. Divide mixture evenly among custard cups.

Arrange custard cups in a circle in microwave oven. Microwave on medium (50% power) 8-10 minutes until lightly firm around edges and slightly soft in center. Spoon a dollop of remaining 2 tablespoons apricot preserves in center of each custard. Let stand 5 minutes. Sprinkle tops with toasted coconut.