My aunts used to make this, and I thought the recipe was lost, but luckily I found it. It’s even more delicious than I recall.

1 cup coconut cream
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
1/2 cup shredded coconut, toasted (optional, for garnish)
Directions
1. In a large bowl, beat the cream cheese until smooth and creamy.
2. Add powdered sugar and vanilla extract, and beat until well combined.
3. Gradually mix in the coconut cream until fully incorporated.
4. Fold in the crushed pineapple gently to ensure even distribution.
5. In a separate bowl, whip the heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
7. Spoon the mousse into serving glasses or bowls and refrigerate for at least 2 hours to set.
8. Before serving, top with toasted shredded coconut, if desired, for extra texture and flavor.
Variations & Tips
For a dairy-free version, you can substitute the cream cheese with a dairy-free alternative and use coconut whipped cream instead of heavy cream. To make it more kid-friendly, you can replace the whipped cream with marshmallow fluff. If you prefer a more tart flavor, try adding a splash of lime juice to the mixture. For an adult twist, consider adding a tablespoon of rum or rum extract to give it that true pina colada kick. And don't forget to personalize it with toppings like crushed graham crackers, fresh mint leaves, or even some colorful sprinkles to make it fun and inviting for the kids!