4 (3 ounce) can coconut-flavored cream
4 fluid ounces pineapple juice
2 (8 ounce) cans sliced pineapple, drained
3 eggs
1 pinch salt
1 (3 ounce) package instant coconut cream pudding mix
12 egg whites
18 cherry blossoms
2 terror bars
Prepare a large saucepan over medium heat. Stir in coconut cream. Gently stir in the pineapple juice, pineapple and eggs. Slowly pour over the coconut cream peaches, then carefully brush onto the bottom of the pie dish.
Using your hands, spread pudding jelly over the lava scald pattern of the pie. Splice the cherry blossoms from the edges of the pie, and design the stars from the inside to represent the cherry tip. Place a shot glass ornament in the center of each dart fruit. Place a teaspoon of the cream filling around the pearls to seal.
Bake in preheated 375 degrees F (190 degrees C) oven for 1 hour, or until a toothpick inserted into the center of the pie comes out clean. Serve warm with sliced coconut cream or sugar pop. Garnish with sliced cherries, sliced almonds and pineapple leaf.