Place the pineapple, juice, sugar and spices in a pot and bring to a simmer. Mix in the cornstarch mixture, return to a simmer, and simmer until the pineapple juice reduces and thickens around the cubes of pineapple, about 5 to 6 minutes. Cool the pineapple mixture to room temperature.
Preheat oven to 350 degrees F. Place the tart shells on a parchment paper-lined a baking sheet.
Divide and spoon the pineapple mixture into the tart shells. Sprinkle the top of each tart with coconut. Bake 30 minutes, or until golden on top and bottom. Cool tarts to room temperature, and then refrigerate until ready to serve.
Note: The pineapple was cut into 1/2" cubes.