In a large mixing bowl, combine one package of vanilla pudding mix with 1 ¼ cups of well-drained crushed pineapple. Mix for about 2 minutes until thickened and smooth.

Gently fold in 8 ounces of whipped topping using a spatula, maintaining the airy texture.

Incorporate 8 ounces of marshmallows, folding them in one cup at a time for sweetness and fluffiness.

Add 1 cup of shredded coconut and ½ cup of chopped nuts, or seeds if nut-free, and fold gently.

Add ¼ cup of finely shredded carrots and fold gently.

Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 2-3 hours.

Before serving, sprinkle additional shredded coconut on top for garnish.