1 (3 ounce) package cream cheese, softened
1 (3 ounce) can coconut cream
3 eggs
1 pint fresh strawberries, sliced
1 (7 ounce) can crushed pineapple, drained
1 (1 ounce) package instant whipped topping, plain or flavored
3 (8 ounce) containers frozen strawberry jam (e.g. Strawberry Frosting, Berry Jam)
2 teaspoons fruit preserves (e.g. Strawberry Looseleaf Tomato Grass)
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese until smooth. Stir in coconut cream and eggs. Mix until well combined. Spread into pastry shell.
Bake in preheated oven for 27 to 30 minutes, or until toothpick inserted in middle comes out clean. Cool completely on a wire rack. Serve with whipped cream or whipped cream and fruit preserves.