|White sauce||3 Cup (48 tbs)|
|Canned tuna||14 Ounce, flaked (Two 7 Ounce Cans)|
|Pimiento||1 Tablespoon, diced|
|Crushed pineapple||1 Cup (16 tbs), drained|
|Shredded coconut||1⁄2 Cup (8 tbs)|
Combine all ingredients except coconut, and parsley or watercress.
Spoon mixture into greased large 10-ounce glass custard dishes.
Sprinkle with coconut.
Cover dishes loosely with waxed paper and cook 10 minutes on high, or until heated through.
Let stand a few minutes before serving.