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 six 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 the milk gradually. Cook over medium heat, stirring, until thick, 6 to 8 minutes. Drain pineapple and stir in with 1 teaspoon vanilla. Pour into cups. Beat egg whites until frothy. Add cream of tartar and 1/8 teaspoon salt and 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 tops with remaining coconut. Bake in 350 degree oven until browned.