Preheat the oven to 350 F (180 C).

Line a 9″ (23 cm) square baking dish with parchment paper, making sure the paper overhangs on all sides.

Prepare the Ginger Snap cookie base:
Mix the crushed cookies, coconut, flour, and sugar.
Incorporate the melted butter well and press this mixture into the prepared baking dish.
Bake for 8 minutes and let cool.

Prepare the topping:
Whisk all the ingredients except the pineapple pulp into a homogeneous mixture, then incorporate the drained pineapple.
Pour this mixture over the cooled cookie base and bake for about 25 minutes, or until the liquid starts to boil on the edges.
Let cool to room temperature, then refrigerate to cool completely before cutting into 16 squares.