Preparation
Pre-heat oven to 325°F.
Lightly heat the Haiku sweet cream of coco (no higher than 120°F).
Beat eggs and gradually add in the heated Haiku sweet cream of coconut.
Divide the shredded pineapple among the ramekins. Pour the egg and cream of coconut mixture on top.
Place the ramekins in a rectangular ovenproof dish.
Pour hot water into the ovenproof dish, halfway up the ramekins, and bake for 45 to 50 minutes, or until the mixture is firm to the touch.
Remove ramekins from oven, let cool and refrigerate for at least 2 hours.
