2 c. cold milk
2 pkg. white chocolate instant pudding mix
1/2 c. flaked coconut
1 (20 oz.) can chunk pineapple, drained
1 baked 9-inch pastry shell
whipped topping

Bake pastry shell according to directions on package. Let cool. Beat milk and pudding mix until thickened. Stir in coconut and pineapple. Pour into cooled pie shell.

Chill for 2 hours. Garnish with whipped topping.