Peel the pineapple and discard the skin.
Cut the pineapple length-wise into slices about 1/4 inch thick.
Dice the pineapple into 1/4 inch squares.
Place pineapple squares in a mixing bowl.
Remove leaves from cilantro and roughly chop, then add them to the mixing bowl.
In a separate bowl add the cream of coconut and stir with a fork until smooth.
Combine 6 tablespoons of the cream of coconut to the pineapple cilantro mixture.
Add the diced Habañero pepper, and place salsa in refrigerator.