|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Water||1⁄2 Cup (8 tbs)|
|Evaporated milk||1 Cup (16 tbs)|
|Rum extract||1⁄2 Teaspoon|
|Canned crushed pineapple||8 Ounce, drained (1 Can In Juices)|
|Flaked coconut||1⁄4 Cup (4 tbs)|
1. In small saucepan, blend sugar and gelatin. Stir in water; heat over very low heat, stirring constantly, until gelatin is dissolved. Pour into medium bowl. Stir in evaporated milk and rum extract. Chill until semi-set, 30 to 45 minutes.
2. Using electric mixer at high speed, beat mixture until light and fluffy; fold in drained pineapple and coconut.
3. Divide mixture among four 6-ounce custard cups or individual souffle dishes. Chill until completely set, about 1 hour.