Pineapple Coconut Delight

Prep the Pineapple: Thoroughly drain the crushed pineapple, removing as much liquid as possible.
Creamy Base: In a large bowl, beat the softened cream cheese and sugar until smooth. Stir in the vanilla.
Whip It Good: In a separate bowl, whip the heavy cream until stiff peaks form.
Combine: Gently fold the whipped cream into the cream cheese mixture. Then, fold in the pineapple and coconut.
Chill Out: Transfer to a serving dish, smooth the top, cover, and chill for at least 2 hours.
Garnish & Serve: Garnish with toasted coconut and pineapple slices (optional). Serve chilled and enjoy!

Draining is Key: Properly draining the pineapple prevents a watery dessert.
Toasty Coconut: Toasting coconut flakes adds a delicious crunch. Spread on a baking sheet and bake at 350°F (175°C) for 5-7 minutes.
Room Temp Cream Cheese: Soften your cream cheese to room temperature for a smoother mixture.

Parfaits: Layer the mixture in glasses with crushed graham crackers for a beautiful parfait.
Tropical Twist: Add diced mango or papaya for extra flavor and color.
No-Bake Pie: Spread the mixture into a graham cracker crust for a delightful pie.

Keto: Use unsweetened coconut, a keto-friendly sweetener (erythritol or monk fruit), and reduce pineapple or use low-sugar berries.

Low-Sugar: Substitute sugar with stevia or monk fruit and use pineapple packed in its own juice.

Make Ahead? Yes! Up to 24 hours in advance.
Leftovers? Store in an airtight container in the fridge for up to 3 days.
Freezing? Not recommended, as the texture may change.
Serving Suggestions? Enjoy with fresh berries, graham crackers, or a honey drizzle.

This Pineapple Coconut Delight is a taste of the tropics, easy to make and always a crowd-pleaser! Happy cooking!