FOR THE FILLING
MIX GELATIN AND 1/2 CUP SUGAR IN SAUCE PAN
ADD PINEAPPLE JUICE
WARM TO DISSOLVE SUGAR AND GELATIN
DO NOT BOIL ONLY DISSOLVE
IN A SECOND BOWL
BEAT THE CREAM CHEESE TILL FLUFFY
ADD THE GELATIN MIXTURE AND THE CREAM OF COCONUT AND RUM
BLEND WELL
REFRIGERATE UNTIL THE MIXTURE STARTS TO GEL
BEAT THE EGGS WHITE TILL SOFT PEAKS AND ADD REMAINING 1/4 CUP OF SUGAR SLOWLY
BEAT TILL SOFT PEAKS AND FOLD INTO THE GELATIN MIXTURE
ADD TO COOLED CRUST AND CONTINUE TO COOL
TOPPING
COMBINE THE CRUSTED PINEAPPLE SUGAR AND CORN STARCH TO A PAN
COOK OVER LOW HEAT
BRING TO BOIL
THEN COOL
SPREAD OVER THE CHEESE CAKE
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