5 tablespoons corn syrup
1 (.25 ounce) package vegetable protein powder
3/4 cup brown sugar
1/2 teaspoon cream of coconut
1 (10.5 ounce) can crushed pineapple, drained and liquid reserved
5 tablespoons artificial sweetener
flavored gelatin
150 chips, chopped
Combine corn syrup, sweetener and gelatin in medium bowl. Stir until smooth. Transfer to thin-sliced baked chips and set aside 1 cup at room temperature.
Preheat oven to 400 degrees F (200 degrees C).
Wash chips and place prepared chips in a 10-inch baking dish. Mash potatoes with 1 1/2 cups water; stir in reserved cranberry juice. Pour into baking dish. Bake for 15 minutes or until potatoes start to turn purple. Remove from baking dish and cool.
To make Cream of Coconut: In a medium-size mixing bowl, combine corn syrup, coconut milk, and egg with electric mixer on low speed. Stir frequently, just until shadows take on different colors and bring mixture to full speed.
Transfer cream of coconut to large glass or metal bowl. Beat egg whites until stiff peaks form. Second, stir 1/3 cup white sugar and 1/2 teaspoon cream of coconut into egg whites, continuing to beat until whites form stiff peaks. Tip: It may be necessary to beat cream of coconut with an electric mixer for soft peaks in thick coconut flakes.
Drizzle egg mixture over baked skipper in glass serving dish. Top with reserved pineapple and pecans.