In a large bowl, combine the drained crushed pineapple with the instant vanilla pudding mix. Stir until smooth.

Gently fold in the mini marshmallows and shredded coconut.

Optional: Fold in whipped cream for an extra creamy and fluffy texture.

Cover and refrigerate for at least 1–2 hours to allow the dessert to set and the flavors to meld.

Serving and Storage Tips:

Serve chilled in individual cups or a large serving dish.

Garnish with extra shredded coconut or pineapple chunks for a decorative touch.

Store in an airtight container in the refrigerator for up to 3 days.

Variations:

Add chopped pecans or walnuts for a nutty crunch.

Swap pineapple for mandarin oranges for a citrus twist.

Mix in a few tablespoons of cream cheese for a richer, cheesecake-like flavor.

FAQ:
Q: Can I use fresh pineapple instead of canned?
A: Yes! Just chop it finely and drain any excess juice before using.

Q: How can I make this dessert sugar-free?
A: Use sugar-free instant pudding and mini marshmallows.