1. In a chopper, chop the pineapple, drain the juice well and set aside.
2. Soak the 4 sheets of gelatin in cold water and melt it in a water bath.
3. Beat the cream and add the condensed milk and melted gelatin.
4. Add the chopped pineapple and mix well.
5. In a pyrex, alternate layers of cream, then cookies soaked in the pineapple juice, make sure to end with a layer of cream.
6. Cover with grated coconut and place it in the refrigerator until it's cool.

Adapted from a Recipe by: Receitas de Portugal