In a medium bowl, combine 2 cups graham cracker crumbs, 1 cup sweetened shredded coconut, ½ cup melted butter and a pinch of salt. Stir until evenly moist.
Press onto the bottom and up the sides of a 9-inch pie dish. Freeze while you prepare the filling.
For the Pineapple Coconut Cream Filling:
Pour 1 packet of unflavoured gelatine into a small bowl with 3 tablespoons of pineapple juice (drained from the can of crushed pineapple). Do not stir. Let sit for 10 minutes to allow it to bloom.
In the meantime, using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese and 2 tablespoons sugar on medium high speed until smooth and creamy. Fold crushed pineapples. Set aside.
Using a handheld electric mixer or a stand mixer fitted with the whisk attachment, whip a can of coconut cream (only use the solidified portions of your coconut cream, see my notes above) on medium high speed until resembling soft peaks.
Get your gelatine and microwave for no more than 10 seconds (the bowl should not be warm to the touch). Whisk until smooth.
With the mixer on medium low speed, gradually pour the gelatine in a steady stream into your coconut cream. Continue whipping until incorporated.
Fold your coconut cream into your cream cheese pineapple mixture.
Transfer the filling into your prepared crust and chill for 4-6 hours, preferably overnight.
To serve, top with coconut cream and sprinkle with toasted sweetened shredded coconut