1. Heat a medium sauce pan over medium heat and whisk together pineapple, sugar and milk, stirring until it comes to a simmer
2. In a small bowl, whisk together cornstarch and pineapple juice and stir initial saucepan mixture, reducing heat to low. Stir constantly until mixture has thickened and remove from heat. Allow to cool to room temperature
1. Preheat oven to 375 degrees and line two baking sheets with parchment paper
2. Combined flour, baking powder, and salt in large bowl. Add in cutter using your hands to mix it in until texture becomes coarse and crumbly. Mix in the coconut milk just enough to bring the dough together. Do not knead or overwork. If the mix is too crumbly add in more coconut milk, if too sticky add a little more flour.
3. Divide dough into equal pieces and on a floured surface roll the dough into a think 8" circle. Fill the center with the cooled pineapple mixture leaving a border around the edges, do not overfill. lightly wet the edges of the circle with a finger and fold the circle over the filling to make a half circle, pressing the edges together to seal. Use a fork to press down the edges and to make a couple of vents on the top. Repeat with the rest of the dough
4. Arrange on your backing sheets, leaving space in between. Bake until golden, about 35 minutes. Remove and cool before serving (they are molten inside), sprinkle with powdered sugar.
1. Cut fish into small tub sized chunks and cover with lime juice in a bowl. Mix well and set aside. The longer you leave the fish in the juice the more it will "cook"
2. Chop all other ingredients and put in large bowl. Drain off most of the lime juice from the fish, leaving a little and add to the bowl with the chopped veggies. Add in the coconut cream and mix well and let sit in the fridge for an hour to let the flavors mix together