In a large mixing bowl, pour in the vanilla pudding mix and the well-drained crushed pineapple. Stir vigorously for 1-2 minutes until the mixture thickens and forms a smooth, creamy base.

Gently add the whipped topping to the pudding mixture and fold it in delicately to maintain its light quality.

Fold in the marshmallows, coconut, chopped nuts, and shredded carrots—one at a time, ensuring not to deflate the salad.

Transfer your fluffy mixture into a serving bowl and cover it with plastic wrap or lid. Refrigerate for at least 2 hours.

Before serving, sprinkle extra coconut on top and serve cold.