Tropical Ambrosia

I love ambrosia of all kinds. This one I got out of a magazine. I love the toasted coconut, it just give it another level of taste. Cook time is chill time.

• Ready In: 2 hrs 10 mins
• Serves: 6

Ingredients

• 1 (20 ounce) can pineapple tidbits
• 1 (3 1/2ounce) package  instant coconut cream or 1 (3 1/2ounce) package vanilla pudding mix
• 1⁄2 cup heavy cream, whipped
• 4  tablespoons flaked coconut, toasted
•  maraschino cherry, optional for garnish
•  cherry juice, optional for garnish

Directions

1. Drain pineapple, reserving juice; set pineapple aside.
2. In a mixing bowl, whip the heavy cream.
3. In seperate bowl, combine pineapple juice and pudding mix and beat on low, or hand whisk for 2 minutes or until thickened.
4. Fold in whipped cream.
5. Stir in pineapple and 3 Tablespoons of the toasted coconut.
6. Transfer to serving bowl.
7. Garnish with remaining Tablespoon of toasted coconut, cherries and cherry juice.
8. Chill for at least 2 hours.