|Grated coconut||2 Cup (32 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
|Canned crushed pineapple||8 1⁄4 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Eggs||2 , separated|
|Sugar||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Tablespoon|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cream cheese||6 Ounce (Two 3 Ounce Each Packages)|
|Heavy cream||1 Cup (16 tbs), whipped|
Mix 1 1/2 cups coconut and butter and press on bottom of 8 or 9-inch springform pan.
Bake in preheated moderate oven (350°F.) about 10 minutes; chill.
Drain pineapple, reserving syrup.
Add enough water to syrup to measure 1 cup.
In top part of double boiler, beat egg yolks, salt, 1/2 cup sugar, lemon juice and liquid.
Put over hot water and cook, stirring, until mixture coats spoon.
Soften gelatin in 1/4 cup cold water, add to hot mixture and stir until dissolved.
Beat cheese until smooth and very slowly beat in custard mixture.
Chill but do not allow to set.
Fold in pineapple.
Beat egg whites until almost stiff.
Gradually add remaining 1/4 cup sugar, beating until stiff.
Fold into cheese mixture, pour into crust and chill until firm.
To serve, remove sides of pan.
Cut in a slice and serve.