1 1/2 cups all-purpose flour
3/4 cup margarine, melted
2 eggs
1/2 cup water
3/4 cup white sugar
1 cup margarine, divided
1 cup brown sugar
1 teaspoon vanilla extract
1 cup coconut oil, divided
1/2 teaspoon salt
1 tablespoon margarine, divided
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix together flour and margarine. Set aside to cool overnight.
In a large bowl, combine eggs and water. Combine sugar and light cream. Beat gently using a wooden spoon.
Pour mixture into a 9-inch pie pan. Bake at 400 degrees F (200 degrees C), flipping once, for 20 minutes. Cool for 10 minutes.
Open baking sheet to cool completely before filling; unburl unopened crust and cut out 16 holes in the center. Insert 1/4 teaspoon of margarine into each hole and brush about 1/4 cup of the filling onto the center of each crust. Dip pastry in egg white and place wings, glass let cool for a moment. Roll out remaining margarine into a long, thin sheet; place over the filling. Secure with toothpicks. Insert 1/4 teaspoon of water into each hole.
Arrange a single layer on a baking sheet and frost with remaining frosting. Set aside to cool. Brush lightly with remaining margarine.
Using an electric mixer, beat coconut oil and 2 teaspoons margarine into a medium bowl. Shake out the remaining butter gently. Refrigerate or chill as desired.
Arrange green flesh to the sides of the crust. Place half of the pineapple over the fruit filling. Serve evenly with pineapple garnish with mangoes and pineapple. Season each side with margarine cream. Garnish with mangoes and pineapple edging along the lines, and designs of your choice.
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