Pineapple Stuffed with Meringue

In a saucepan, bring the milk to a boil

Reduce heat and simmer slowly

In a bowl, combine the egg yolks and gradually add 1/3 cup of sugar, beating well

Add the flour and cornstarch

Add 1/2 cup of warm milk and beat well

Pour everything into the saucepan with the remaining milk

Bring to a boil and cook for 3 to 5 minutes, stirring constantly until it thickens slightly

Add the vanilla extract and place in a bowl

Cover the cream with plastic wrap or aluminum foil, pressing down firmly to remove any air bubbles

Let cool

Cut a slice of pineapple lengthwise

Remove the pulp and do not use the hard part

Dice the pineapple, drain, and add to the cooled cream along with the coconut flakes

Place inside the pineapple shell

Beat the egg whites until soft peaks form, then gradually add 1 cup of powdered sugar, beating continuously until stiff and shiny

Spread a thick layer over the cream, sealing the edges tightly

Bake in a preheated oven at 200°C for 10 minutes, or until lightly browned

If desired, decorate with 'whispers' made from a confectioner's sac

To give it an extra touch, let cool slightly, then drizzle with damson glaze and sprinkle with chocolate shavings