1 c. (1 pt.) sour cream
1 pkg. (sm.) instant pistachio pudding
1 1/2 c. coconut
1 can (8 oz.) crushed pineapple & juice

Combine sour cream and pudding. Add coconut and pineapple. Stir until blended. Spoon into 9 x 5 inch loaf pan. Freeze until firm, approximately 3 hours. Unmold and serve.