Into a saucepan, add the condensed milk and the cornstarch, mix well until combined. Add the milk and the 2 packs of table cream, mix it all together while the heat is still off. Turn the heat on medium and stir.
Cook a pineapple chopped into dices in 1L of water and ½ cup of sugar for 20 to 25 minutes or until the water dries up.
Add the pineapple dices to the cream when it starts to thicken, mix well and nonstop until it reaches the right consistency (don't let the cream get too thick). Set aside.
Into a glass dish, make a layer of cornstarch biscuits, then add some of the cream and spread it well, repeat the process until you’ve used up all the cream.
Top with some grated coconut.
Leave in the fridge for 3 to 4 hours.