• 1 can (1lb 4-ounce) of crushed pineapple,in 100% pineapple juice, drained - reserve the juice OR 1 1lb 4-ounce can mandarin oranges
• 2 small packages of instant pistachio pudding mix
• 1 16-ounce tub non-dairy whipped topping, thawed OR 1 16-ounce contrainer small-curd cottage cheese
• 2 cups miniature marshmallows
• 1 cup chopped Louisisna pecans or walnuts, optional

Watergate Dessert Salad

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• 1/3 cup cornstarch
• 1/2 teaspoon cayenne or to taste
• Salt to taste
• 3 egg whites
• 1¼ cups flaked coconut
• 1½ pounds medium peeled shrimp

Pineapple Salsa

• 1½ cups finely chopped fresh pineapple
• 1/3 cup chopped red onion
• 2 tablespoons finely chopped fresh cilantro
• 1/3 cup pineapple preserves
• 1 tablespoon finely chopped fresh jalapeno
• 1 tablespoon lime juice

Coconut Shrimp with Pineapple Salsa

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• 6 eggs
• 6 oz. Coco Lopez Cream of Coconut
• 2 cups half-and-half
• 1½ cups whole milk
• 1 cup sugar
• 8-oz. can crushed pineapple, juice reserved
• 6 hamburger buns
• 1/2 cup toasted coconut

Tropical Rum Sauce

• 4 oz. Coco Lopez Cream of Coconut
• Reserved pineapple juice
• 1/4 cup sugar
• 1/2 cup half-and-half, or heavy cream
• 1/2 cup coconut rum*

*If coconut rum isn't available, use regular rum in its place.

Pineapple Coconut Bread Pudding

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Bread Pudding 

• 8 10 inch loaves of French bread (broken)
• 1 tablespoon butter (softened)
• 5 eggs (beaten)
• 1 cup sugar
• 1/2 tablespoon cinnamon
• 5 cups milk
• 6 ounces butter 
• 7 ounces pineapple (crushed)
• 1 tablespoon vanilla extract
• 1 can condensed milk

Praline Sauce

• 4 tablespoons butter
• 1/2 box of brown sugar
• 1/2 quart heavy cream
• 1/4 cup rum
• 1 cup pecans, chopped

Bread Pudding with Praline Sauce

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• 16 4 to 5-inch bamboo skewers
• 16 large Gulf shrimp, peeled and deveined, tails intact
• 1 tablespoon vegetable oil
• zest and juice of 3 limes
• 2 teaspoons chopped garlic
• 1/2 teaspoon red chile flakes
• 2 teaspoons Carribbean jerk seasoning
• 1 fresh pineapple
• 2 ounces Carribbean dark rum
• 2 ounces Carribbean coconut rum
• 1/2 cup cilantro leaves, washed and finely chopped

Carribbean Grilled Shrimp "Pinchos"