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Add the canned pineapple, 8 ounces of room temperature cream cheese, one can of evaporated milk, one fourth cup of juice from the canned pineapples, and one can of sweetened condensed milk to a blender cup and blend until smooth.
Reduce the speed to the lowest setting and add the juice of four limes, which is about half a cup, and blend for a few seconds.
Start preparing the Carlota by adding a layer of the mixture to an 8 by 13 inch dish.
Add a layer of galletas Maria, then another layer of the mixture, and repeat the process until you run out of the mixture.
Cover the dish and refrigerate for at least four hours or overnight.
Garnish with coconut flakes and pineapple pieces before serving.