Whisk together the coconut milk, milk, condensed milk and a pinch of salt in a bowl and set aside.

Dip and soak the lady fingers into the pineapple juice and place into an 8x8 inch pan. If they don't fit whole, cut them down to size. Repeat until one layer is formed.

Evenly pour over about half the milk mixture onto the ladyfingers to soak them. Let it sit for a few minutes and flip them over.

Form a second layer of the ladyfingers by dipping and soaking them in the pineapple juice.

Pour over the rest of the milk mixture over the ladyfingers and soak them all evenly.

Cut up the pineapple chunks from the can into tiny pieces and squeeze to remove excess liquid.

Whip the heavy cream until its slightly thickened. Then add in the powdered sugar. Continue to whip to slightly stiff peaks. Now fold in the pineapple chunks.

Evenly spread a layer of the whipped cream onto the arranged ladyfingers in the pan.

Cover and refrigerate for a few hours to chill and ensure the ladyfingers are completely soaked through.

Top with pineapples as a garnish if preferred before serving.

Cut and enjoy!