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1. Melt the butter in a casserole in the microwave oven. Stir in the curry powder and the flour. Drain the pineapple well and reserve.
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2. Add the juice from the pineapple, the chicken broth and the coconut juice gradually to the flour, stirring all the while. Add the salt.
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3. Cook, covered, in the microwave oven, stirring from time-to-time, until the mixture thickens and comes to the simmer. Simmer several minutes. Let stand 5 minutes to allow flavors to blend.
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4. Beat together the cream and egg. Stir in a little of the hot mixture, then stir the egg mixture into the hot soup. Stir in the pineapple and chin well. Serve in chilled bowls garnished with the cucumber slices.
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TIP:
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To make the coconut juice, pour 1 cup boiling water over ˝ cup grated fresh coconut and let set 10 minutes. Drain the liquid and squeeze all possible fluid from the coconut. The best way to do this is to tie it into a small piece of cloth and twist tight.
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