1 (20 oz.) can crushed unsweetened pineapple
1/2 c. coconut
1 env. unflavored gelatin
2 (8 oz.) cartons vanilla or pineapple yogurt
1 (9") graham cracker crust

Drain pineapple and save juice. Add water to the juice to make 3/4 cup of liquid. Soften gelatin in liquid in a small saucepan. Cook over low heat until gelatin is dissolved, stirring constantly. Remove from heat and chill until partially set. It will be the consistency of unbeaten egg whites. Beat gelatin until fluffy. Fold in pineapple, coconut and yogurt. Pour into graham cracker crust. Chill until firm.