8 oz. water
1/4 tsp. salt
1 tbsp. butter
4 oz. rice, uncooked
10 oz. half and half heated
10 oz. milk, heated
1 oz. coconut cream (Coco Lopez)
3 1/2 oz. crushed pineapple
1 egg yolk
2 1/2 oz. sugar

Bring water, salt, and butter to boil, add rice and simmer uncovered until water is absorbed. Add heated half and half and milk. Simmer until mixture is consistency of a light cream sauce. Add coconut cream and simmer one minute. In separate bowl, combine pineapple, egg yolk and sugar. Pour in rice mixture and blend well. Refrigerate one hour before serving.