For the Hawaiian slices, strain the pineapple through a sieve, collect the juice and fill to 1/4 l. Cook a pudding with the juice-water mixture. Fold in the pineapple pieces. Allow to cool.
Stir the creamy Qimiq into the cooled mixture. Whip the cream with the cream stiffener until stiff and fold in. Spread the cream on the sponge cake base and sprinkle with coconut. Serve the Hawaiian slices.