Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        pastry for double-crust pie
     1/4  cup           toasted coconut
   8 3/4  ounces        canned crushed pineapple -- undrained
   1      package       instant vanilla pudding & pie filling mix -- 3 3/4 oz pkg
   2                    heavy cream
   2      tablespoons   dark rum
   1      tablespoon    candied ginger -- finely chopped

Preparation:

1. Prepare pastry according to directions, folding toasted coconut into flour; roll out on lightly floured board. 2. Cut dough into 8 circles 4 inches in diameter; press into fluted 3-Inch tart pans. 3. Bake in preheated 425 F. oven 15 minutes, until lightly browned. 4. Cool; remove shells from pans. 5. Drain pineapple well, reserving 1/3 cup syrup. 6. Combine pudding mix and heavy cream in large mixing bowl; beat until well blended and slightly thickened. 7. Beat in reserved pineapple syrup and rum; fold in drained pineapple and ginger. 8. Spoon into tart shells; chill about 1 hour before serving.