A refreshing and creamy tropical salad perfect for any occasion.
In a large mixing bowl, combine the crushed pineapple with its juice and the instant coconut cream pudding mix.
Ensure the pudding mix is fully dissolved for a smooth texture.
Gently fold in the whipped topping until well incorporated.
Use a folding motion to maintain the fluffiness of the whipped topping.
In a separate bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Make sure the cream cheese is at room temperature to avoid lumps.
Fold the cream cheese mixture into the pineapple mixture until evenly combined.
Fold gently to keep the mixture light and airy.
Transfer the mixture to a serving dish and sprinkle the toasted coconut on top.
Toast the coconut in a dry skillet for a few minutes for added flavor.
Chill the salad in the refrigerator for at least 1 hour before serving.
Chilling allows the flavors to meld together beautifully.
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