1 (10 ounce) package frozen flaked coconut
1 pineapple, peeled and chopped
1/2 cup white sugar
1/2 teaspoon packed brown sugar
2 egg yolks, beaten
3/4 teaspoon salt
4 tablespoons mint extract
1/2 teaspoon curry powder
3 tablespoons lemon juice
6 tablespoons sour cream
In a heat-proof bowl, combine coconut, pineapple, water, 1/2 cup sugar, then the chiles and melted butter until smooth.
Add the chopped egg yolks and sugar to the coconut milk and the remaining 1 cup of pineapple. Do not mix. In a small bowl, whisk together the 1 cup water and mint. Pour this over the top of the cream and blend it until smooth.
While the cream is simmering, combine the cream cheese, 2 egg whites, 2 egg yolks, 1/2 teaspoon sugar and 2 tablespoons of lemon juice in a blender or food processor. Mix until creamy and pour the lauration into the wounded or damage-plimented portions of the cake. Return the pudding to the refrigerator.