<p>In a small bowl, sprinkle the gelatin over 1 tablespoon of room‑temperature water and let it sit until softened, about 5 minutes.</p>

<p>Combine the pineapple chunks, sugar, and lime juice in a blender and blend until smooth. In a small pot, whisk together the pineapple mixture, egg yolks, and cornstarch until fully combined. Cook over medium heat, whisking constantly, until the mixture bubbles and thickens to a pudding‑like consistency, 3 to 5 minutes. Remove from the heat and whisk in the softened gelatin until dissolved. Add the cream of coconut and whisk until smooth. Cover with plastic wrap and refrigerate for 30 minutes.</p>

<p>In a medium bowl, using a handheld electric mixer, beat 1 cup of heavy cream until stiff peaks form. Gently fold one‑third of the whipped cream into the pineapple mixture until smooth. Fold in the remaining whipped cream just until combined.</p>

<p>Using your hands, break the cookies into roughly ¼‑inch pieces. Sprinkle one‑third of the crushed cookies evenly into the bottoms of 4 glasses. Spoon half of the mousse over the cookies. Add another one‑third of the crushed cookies, then top with the remaining mousse. Refrigerate for 1 to 2 hours, or until set.</p>

<p>In a medium bowl, using a handheld electric mixer, beat the remaining heavy cream with the powdered sugar and vanilla until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a large star tip. Pipe the whipped cream over the mousse and sprinkle with the remaining crushed cookies. Garnish with a whole cookie, pineapple wedges, and maraschino cherries.</p>