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