Step 1. Start with a prepared coconut custard pie.
Step 2. Turn up the sweet factor with a simple powdered sugar glaze. Combine eight parts confectioners’ sugar with one part lukewarm water or milk and whisk until smooth. Using a spoon, drizzle a thin layer over pie.
Step 3. Add a burst of bright, fruity flavor with a layer of finely chopped fresh pineapple. Look for peeled and chopped pineapple chunks to save even more time.
Step 4. Finish with toasted coconut. If toasting your own, spread an even layer of sweetened shredded coconut on a sheet pan and bake at 350 degrees until golden brown and fragrant, about 5 minutes. Once cooled, sprinkle coconut over pie and enjoy.
