Pour coconut cream into large metal bowl. Cover and refrigerate at least 8 hours or overnight.

With hand mixer, whip chilled coconut cream on high speed until very soft peaks form. Add instant vanilla pudding and mix 2 minutes more.

In separate large bowl, stir together crushed pineapple, mini marshmallows, shredded coconut, maraschino cherries and chopped pecans.

With rubber spatula, gently fold in coconut whipped cream.

Cover and refrigerate 1 hour or until ready to serve.

Scoop into hollowed pineapple or large serving bowl. Garnish with additional coconut, cherries and chopped pecans. Serve immediately.

Refrigerate leftover fluff in an airtight container for up to 3 days.