1 (8 ounce) package cream cheese, softened
1 (8 ounce) can crushed pineapple, well drained
2 1/2 cups flaked coconut
1 When draining the pineapple, use a fine strainer to push as much juice out as possible. A reviewer has stated this makes the mixture a bit more firm and easier to work with.
2 In a small bowl, beat cream cheese and pineapple.
3 Mix well.
4 Cover and refrigerate for 30 minutes.
5 Roll mixture into 1-inch balls.
6 Roll in coconut.
7 Refrigerate for 6 hours or overnight.