Preparation:
Blend the condensed milk, evaporated milk, pineapple (with its juice), and lemon juice (if desired). The mixture should be smooth and creamy.
Add the shredded coconut to the mixture and stir (you can reserve some for decorating).
In a rectangular or round mold, place a layer of Maria cookies.
Pour a layer of the creamy mixture over the cookies.
Repeat the layers of cookies and cream until finished, ending with a layer of cream.
Decorate with shredded coconut on top (and pineapple pieces if you like).
Refrigerate for at least 4 hours, preferably overnight.
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