Pinacolada Cream Puffs

Preheat oven to 450 degrees F. In medium saucepan, combine butter, salt and boiling water and heat until entire mixture boils. Reduce heat, add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from spoon. Pipe or spoon onto ungreased cookie sheet and bake 20 minutes, reduce heat to 350 degrees F and bake 20 minutes more, or until golden and sound hollow when tapped. Cool and fill. Makes 12 large puffs. For filling, follow directions on box for pudding. Cover and refrigerate half an hour. Add well drained crushed pineapple, 1/2 of coconut flakes, Mix well. Slit tops of cream puffs, add vanilla pudding mixture, replace tops of cream puffs. Mix powdered sugar with 2 to 4 TB water or Rum Extract, drizzle over cream puffs, sprinkle with rest of coconut flakes. Just before serving.