Tropcial Rice Pudding

Bring 2 cups of milk to a simmer in a medium saucepan over medium heat, stirring occasionally to prevent scorching.

Add the uncooked rice, butter, and salt to the simmering milk, stirring to combine evenly.

Reduce heat to low and cook uncovered for 20-25 minutes, stirring frequently, until the rice is tender and most of the milk is absorbed.

In a small bowl, whisk together the 2 egg yolks with 1/4 cup of the sugar until pale and creamy.

Slowly temper the egg yolk mixture by adding a few tablespoons of the warm rice mixture while whisking constantly, then pour the tempered mixture back into the saucepan with the rice.

Stir in the half and half, drained crushed pineapple, and vanilla extract until well combined.

Cook over low heat for 2-3 minutes, stirring gently, until the mixture thickens slightly.

In a separate bowl, beat the 2 egg whites with the remaining 1/4 cup of sugar until stiff peaks form.

Fold the beaten egg white mixture gently into the warm rice pudding until no white streaks remain.

Divide the rice pudding among 4 serving bowls and top each with a generous sprinkle of toasted flaked coconut.

Serve warm or chilled, depending on preference.