This reminds me of a recipe I had years ago. We put an almond in the middle of the ice cream and toasted the coconut. Kind of like a Good Humor Toasted Almond Bar. YUM!!!!!

Ingredients

1 (8 ounce) packages cream cheese, softened

1 (8 ounce) cans crushed pineapple, well drained

2 1/2 cups flaked coconut

Directions

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.

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.