Drain the pineapple while collecting the juice. Dissolve starch with a little juice. Cut the pineapple rings into pieces and puree with the remaining juice. Put the pineapple puree in a saucepan and bring to the boil while stirring. Add the starch mixture and simmer for 5 minutes over a low heat while stirring until the mass thickens. Remove from heat and let cool down completely, stirring occasionally.
Preparation cream:
Mix the quark, cream cheese, sugar and both types of desiccated coconut until smooth. Whip the cream until stiff and fold in carefully.
Serving:
First pour the coconut cream into a bowl, then the pineapple jelly over it. Garnish with coarse desiccated coconut or coconut chips and refrigerate until ready to serve.