• In the bowl of your stand mixer (or in a large bowl), mix the sweetened condensed coconut milk and cream cheese until no lumps remain.
• Add in the milk, vanilla pudding, and coconut extract and whisk until combined. Place plastic wrap directly on the surface of the mixture (to keep the pudding from forming a skin) and chill for 30 minutes or until it is firm.
• While the pudding is setting, place the crushed pineapple in a strainer over a bowl. Collect 2 cups of juice and set the remaining pineapple aside. Add the 1 cup of pineapple rum to the 2 cups of juice and mix. You will use this on the ladyfingers and for the pineapple puree.
• Place the drained pineapple and 1 cup of the juice/rum mixture into a blender or food processer and puree until smooth.
• Remove the pudding from the fridge and gently fold in the entire tub of thawed whipped topping.

Building the layers

• Line a 13 x 9-inch pan with ladyfingers. You can also use a large trifle bowl and make several layers, or small mason jars for individual servings.
• Drizzle 1 cup of pineapple/rum juice over the ladyfingers. Place ½ of the pudding mixture onto the ladyfingers and use an offset spatula to spread the pudding evenly over the ladyfingers.
• Gently spoon most of the pineapple puree on top of the cream and spread it out evenly covering the cream layer completely. The excess is a chef treat.
• Place another layer of ladyfingers on top of the pineapple puree and drizzle with the remaining 1 cup of pineapple/rum juice.
• Spread out the remaining pudding mixture over the ladyfingers. Sprinkle the toasted coconut on top of the pudding. Cover and chill for at least 8 hours (overnight is good).