Squeeze as much juice as you can out of the crushed pineapple before measuring it out.
Put cream cheese, pineapple and 1 tbsp of the coconut into a food processor. Set the rest of the coconut aside (for rolling them in).
Process until the mixture becomes smooth.
Remove from food processor and roll the mixture into little balls (if the mixture is too sloppy to roll, you may need to put it in the fridge for 10-15 minutes to firm it up a bit) then roll the balls in coconut to coat them.
Put them in the fridge for about an hour to set.
Store in an airtight container in the fridge for a few days. Makes roughly 24 snack balls.