Add Flour, Baking Powder, Butter, Coconut Milk and Salt in a bowl and mix. When it starts to come together, turn it out onto a lightly floured surface and press it together. Don’t knead this dough or it’ll be chewy and tough.
Cut dough into 5 equal pieces. Roll each piece out into an 8” (20cm) circle.
Put some of your cooled pineapple filling into the center. But pay attention to how much you put in - too much and the pie will burst in the oven, too little and people will complain. The recipe above makes just enough for five pies.
Lightly wet the edges of the pie crust with water, and then fold one half of the pie over the other. Press the edges together with your fingers or, if you wanna be fancy, with a fork. Pierce the top of the pie several times then bake at 375°F (190°C) for 35-40 minutes until lightly golden. Remove from the oven and cool.