Drain the juice from the crushed pineapple and set aside the juice for another use and refrigerate
Scoop out the thickened coconut cream from your cans that you refrigerated overnight - DO NOT USE THE LIQUID
**Whip the coconut cream**, sugar and vanilla with electric beaters until it becomes like whipped cream
Lightly toast the coconut in a dry frying pan and set aside
Start layering your dessert
In an 8" x 8" glass baking pan add a layer of the sweetened whipped coconut cream, then add a layer of thin wafer cookies, top the cookie layer with crushed pineapple, top with coconut cream and then another layer of the wafer cookies, a layer of crushed pineapple, top with coconut cream and sprinkle with toasted coconut
Cover and refrigerate for a few hours or overnight before serving and ENJOY!
**NOTE - When using the full fat coconut milk instead of the can of coconut cream, take your cans from the refrigerator and flip upside down, open cans and pour the liquid into a container to be used later and refrigerate. Scoop out the firm coconut cream and use that for whipping**