Mix coconut milk with pineapple juice, remove about 100 ml and whisk with cornstarch.
Bring the remaining mixture to a boil with the sugar, stir in cornstarch and bring to a boil.
Cut one slice of pineapple into small pieces and fold into the pudding, pour into 3 bowls and garnish with the second slice of pineapple cut into pieces and grated coconut.
Preparation Tip:
If you don't have pineapple juice, you can use the juice of canned pineapple.