1/2 c. flaked coconut
2/3 c. flour
2/3 c. plus 1/2 c. sugar
1/4 tsp. salt
4 eggs, separated
2 1/2 c. milk
1 (8 oz.) can crushed pineapple
2 tsp. vanilla
1/4 tsp. cream of tartar

Put half the coconut in 6 (4 ounce) custard cups. In a medium saucepan, combine flour, 2/3 cup of the sugar and 1/8 teaspoon salt. Whisk in the yolks. Add milk gradually. Cook over medium heat, stirring until thick, 6-8 minutes. Drain pineapple and stir in with 1 teaspoon vanilla. Pour into custard cups.

Beat egg whites until frothy, add cream of tartar and 1/8 teaspoon salt; beat until whites hold soft peaks. Gradually beat in 1/2 cup of the sugar until meringue holds stiff peaks. Beat in 1 teaspoon vanilla. Spoon meringue onto pudding. Sprinkle top with remaining 1/4 cup coconut. Bake at 350 degrees until brown, about 15 minutes.