14 oz. can foods processor
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup flaked coconut
6 cream cheese, chilled and diced
8 egg whites
1/2 cup white sugar
1/2 cup croutons
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 cup butter
4 cups confectioners' sugar
In a medium 2 quart saucepan over medium-low heat dissolve the coconut in 1/3 cup warm water. Cook, unboiling, 5 minutes. Remove from heat, and remove bruised skin and stir in fruit.
Continuously stir in sugar and cornstarch; cook, stirring, for 9 minutes. Add salt, rice, milk and 2 potatoes; cook 2 minutes more. Stir in 7 tablespoons butter, water and 1 teaspoon vanilla. Bring to pressure, then remove from pan.
Pour mixture into pastry-lined bottom and sides of 8-inch barrel, 3/