Ingredients
2 1/2 cups fat-free purchased pound cake crumbs
1 8 ounce can crushed pineapple, well drained
2 egg yolks, beaten slightly
3 Tablespoons white light rum
1/3 cup reduced fat coconut milk
1 14 ounce can fat-free sweetened condensed milk
Garnish:
spritz of prepared sugar-free heavy cream
thinly sliced lime wedges
Preparation
Preheat the oven to 350 degrees F. Spray a 1 1/2 quart casserole dish with nonstick cooking spray and sprinkle in the pound cake crumbs. Top the crumbs with the drained pineapple and coconut flakes. Set aside. In a large bowl, whisk together the egg yolks, rum, coconut milk and sweetened condensed milk. Pour this over all and bake 30-35 minutes or until well set in the center. Remove from oven, cool and refrigerate. To serve: Spoon portions into 6 pretty dessert glasses, spritz the top with the sugar-free heavy cream and decorate with thin lime wedges.
