Ingredients
3 cans (4 oz each) pineapple tidbits in juice drained.
¼ cup juice reserved from pineapple tidbits when drained
1 tub (22 oz) refrigerated tapioca pudding
¾ cup sweetened flaked coconut

Procedure
Have five 8 oz stemmed glasses ready.

Put pudding  into a  medium bowl. Stir in reserved pineapple juice then the coconut.

Spoon about 13 the pudding mixture in the glasses Top each with a heaping Tbs pineapple.

Repeat layers once.

Top with remaining pudding mixture & pineapple.
Serve immediately or cover & refrigerate up to 3 days.
Garnish with shredded coconut & mint sprigs if desired.

226 cal
Serves 5