1 cup cold milk
1 box (3.4-oz) instant vanilla pudding mix
1/2 cup flaked coconut
1 can (8-oz) crushed pineapple in its own juice
Whipped cream/topping for garnish, if desired
Toasted coconut for garnish, if desired
Beat the milk and pudding mix until thickened. Stir in the coconut and pineapple; pour into the pastry shell.
Refrigerate pie for at least two hours before cutting to serve.
To serve, garnish individual slices with a dollop of whipped cream and sprinkle with toasted coconut, if desired.
Source: I got the basics of this recipe from a 2001 cookbook. The picture is a file photo.