Bring milk, salt and sugar to the boil in a pot, add rice pudding, stir and bring to the boil. Cook for 25-30 minutes at low heat, stirring several times. Pour into a bowl and allow to cool. Cut pineapple into thin slices with a sharp knife. Grease 6 ovenproof, thick-walled glass moulds (each containing approx. 200 ml). Separate the eggs. Stir egg yolks, grated coconut and quark into the rice.
Beat the egg whites until stiff and allow the vanillin sugar to trickle in. Carefully fold into the rice mixture. Spread the rice mixture into the moulds. Stick pineapple slices into the rice. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Serve immediately
Waiting time approx. 45 minutes