Start by ensuring your cream cheese is softened. In a mixing bowl, beat the cream cheese and pineapple gelatin mix together using an electric mixer for about 2 minutes until smooth and creamy.

Gently fold in the thoroughly drained canned crushed pineapple and finely crushed graham cracker crumbs into the cream cheese mixture.

Cover the mixing bowl with plastic wrap or a lid and refrigerate for at least 30 minutes.

While the mixture chills, pour the desiccated coconut into a shallow dish.

Once the mixture has chilled, scoop tablespoons of it and gently roll each portion between your palms to form small balls.

Roll each ball in the desiccated coconut, ensuring they are evenly coated on all sides.

Refrigerate the coated pineapple balls for at least an hour to allow them to set properly.