Use a fine mesh sieve to drain as much liquid from the canned crushed pineapple as possible.

Add the softened cream cheese to a medium size mixing bowl.

Use a handheld mixer to beat the cream cheese on medium speed for about 1 minute, or until smooth and no lumps remain.

Sprinkle the pineapple flavored gelatin over the cream cheese and continue to mix on medium speed just until combined.

Stir in the crushed graham cracker crumbs and the well drained pineapple, until all of the ingredients are well incorporated.

Cover the bowl tightly with plastic wrap and chill in the refrigerator for 2 hours. (This will allow the mixture to firm up and make scooping and rolling easier).

Line a baking sheet with parchment paper.

Add the unsweetened coconut flakes to a shallow bowl.

Remove the pineapple cream cheese mixture from the refrigerator. Scoop out the mixture with a 1 tablespoon cookie scoop, and roll into a ball.

Roll the balls in the unsweetened coconut flakes and place on the prepared baking sheet. Keep refrigerated until ready to serve.