Prepare pineapple topping: Puree pineapple in a blender or food processor to create mostly pineapple juice. Press pureed pineapple through a fine mesh strainer in to a small saucepan. In a small bowl, mix together 1 tablespoon sugar and cornstarch. Stir into the pineapple juice in the saucepan. Bring to a boil over medium heat, stirring constantly, until sauce thickens and is clear. Cool to room temperature, then refrigerate until chilled, at least 1 hour.

(Optional: Crisp up the fillo shells in a preheated 350° on a baking sheet for 3 - 5 minutes, until golden browned and crispy. Remove to a wire rack to cool completely before filling.)

In a small mixing bowl, beat together cream cheese, sour cream, 2 tablespoons sugar, and coconut extract until smooth. Stir in coconut.

Fill each shell with the cream cheese mixture. Top each with one to two teaspoons of pineapple topping. Garnish with a pineapple tidbit and a cherry on a toothpick or skewer.