Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a bowl, combine 2 cups coconut, and butter. press into the bottom and up the sides of a greased 9-inch pie pan. bake at 325f for 8-10 minutes or until golden brown. cool on wire rack. toast the remaining coconut. set aside. drain pineapple, reserving 1/2 of the juice (discard remaining juice or refrigerate for another use). in a saucepan, combine marshmallows and reserved juice. cook and stir over medium heat until marshmallows are melted. remove from heat. add pineapple, extract and salt; mix well. refrigerate for 2 hours. fold in whipped cream; spoon into prepared crust. sprinkle with toasted coconut. refrigerate for 2 hours or until set. refrigerate leftovers.

Target recipe: * substitute 1/2 cup packed brown sugar for 1/2 cup of the white sugar if preferred. drain pineapple very well, reserving juice for other uses. cream butter and sugar together until light and fluffy. add eggs and use a wire whisk to combine thoroughly. add vanilla extract and drained pineapple; blend. pour into unbaked 9-inch pie shell and bake in preheated 350-deg ree oven for about 45 minutes. let cool for a few minutes before cutting, or serve cold.