In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy.

Add the powdered sugar and coconut extract to the cream cheese and beat until well incorporated.

Gently fold in the drained crushed pineapple, keeping the mixture light.

In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form.

Carefully fold the whipped cream into the pineapple-cream cheese mixture until fully blended and fluffy.

Spoon or pipe the mousse into individual serving glasses or bowls.

Refrigerate for at least 1–2 hours to chill and set the texture.

Before serving, garnish with toasted coconut, pineapple chunks, and a swirl of whipped cream if desired.