1. Drain the crushed pineapple thoroughly using a fine mesh sieve, pressing down gently to remove excess moisture.
2. In a medium mixing bowl, beat the softened cream cheese with a handheld mixer on medium speed until smooth and creamy.
3. Sprinkle the pineapple-flavored gelatin mix over the cream cheese and continue mixing until fully incorporated and uniform in color.
4. Stir in the finely crushed graham crackers and the well-drained crushed pineapple until the mixture is well combined.
5. Cover the bowl with plastic wrap and refrigerate for 2 hours to allow the mixture to firm up.
6. Line a baking sheet with parchment paper.
7. Place the unsweetened coconut flakes in a shallow bowl.
8. Using a tablespoon or a small cookie scoop, portion out the chilled mixture and roll into balls between your palms.
9. Roll each ball in the coconut flakes, pressing gently to adhere.
10. Place the coated balls on the prepared baking sheet.
11. Refrigerate the pineapple balls until ready to serve.
Prep Time: 20 minutes | Total Time: 2 hours 20 minutes
Kcal: Approximately 90 per ball | Servings: 24 balls
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