Begin by draining your canned or fresh pineapple thoroughly to remove excess moisture, ensuring a firm texture. Use a fork to finely crush the pineapple into small chunks.

In a large mixing bowl, combine room-temperature cream cheese and powdered sugar. Use an electric mixer on medium speed to blend them until smooth, around 2-3 minutes. If you’re adding lime juice, mix it in here.

Gently fold in the crushed pineapple, shredded coconut, and chopped nuts until evenly distributed, ensuring the mixture is creamy and well combined.

With clean hands, scoop out about one tablespoon of the mixture and roll it into a ball. Place each formed ball on a tray lined with parchment paper.

Once all the balls are formed, roll each one in the remaining coconut and chopped nuts. Press gently to ensure the toppings adhere well.

After coating, cover the tray with plastic wrap and place it in the refrigerator for at least one hour.