– sugar – eggs – Pineapple Chunks – Pineapple Juice – condensed milk – evaporated milk – toasted coconut flakes for garnish (optional)
1
Preheat oven to 350 degrees.
2
Heat sugar in small sauce pan over medium heat, stirring constantly until melted and golden brown; Pour into 8-inch round pan. Working quickly, swirl melted sugar around bottom and sides of the round pan to coat.
3
Prepare a water bath by placing the 8-inch round cake pan in a 13×9 baking pan. Fill outer dish with hot water to ½ inch depth.
4
In a blender, combine eggs, pineapple chunks, pineapple juice, condensed milk and evaporated milk. Pour the mixture into 8-inch pan.
5
Bake for about 1 hour or until a table knife inserted in the middle comes out clean. Cool on wired rack for about 30 minutes. Then refrigerate for about 1 hour.
6
Run a knife around the edges of the pan. Invert a serving plate over the round pan, hold tightly and quickly turn over. Gently, shake the mold to release.
7
Top with pineapple chunks and toasted coconut flakes for garnish. Refrigerate until it’s time to serve.