3 c  Milk
2 c  Coconut
3    Cloves garlic; minced
1 tb Ginger root; chopped
2    Apples; cored and diced
2    Onions; chopped
2 tb Curry powder
1/2 c  Butter; softened
1/2 c  Flour
1/2 ts Salt
1/2 c  Cream
3 c  Cooked chicken
1 c  Pineapple; diced

Combine milk and coconut. Simmer. Add garlic, ginger, apples, and onions.
Blend curry powder and 2 Tbl butter. Add to coconut mixture. Cook at low
heat for 3 hours. Stir occassionally. Remove from heat. Cool several hours,
or overnight. Strain. Heat thoroughly over low heat. Blend flour with
remaining butter. Add to mixture. Stir until mixture thickens. Stir in salt
and cream. Add chicken and pineapple. Cook over a low heat 1/2 hour.

Variation: For the aloha touch, serve curry in a scooped-out pineapple
shell. Serve with steamed rice. Serve crisp chopped bacon, chutney,
pickles, shredded coconut, chopped nuts, raisins, chopped hard boiled eggs
and dried apricots (that have been soaked in water, drained and finely
chopped) as condiments.