1 (8 ounce) can crushed pineapple, drained
1 can key lime
1 (1 ounce) package instant coconut cream
1 cup white sugar
2 eggs
1/3 cup vanilla extract
3/4 cup milk
In a blender, combine pineapple, key lime, coconut cream and sugar; blend. Set aside.
In a large bowl, whip egg whites vigorously until foamy. Fold in sugar and whip until stiff. Beat in milk and whip until stiff.
Roll into 1 inch balls and roll in pineapple and key lime; refrigerate at least 8 hours.
Frost flat, 5 inch pastry. Cut into pieces and place 2 inches apart on serving plates. Freeze 4 hours or overnight or until set before cutting out and filling.