In a large mixing bowl, pour in the vanilla pudding mix and gradually add the canned crushed pineapple with juice. Whisk vigorously for 1-2 minutes until thickened.

Gently fold in the whipped topping using a spatula until thoroughly incorporated while maintaining fluffiness.

Carefully fold in the mini marshmallows, then add the toasted coconut, chopped nuts, and shredded carrots, distributing evenly.

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

Before serving, add extra toasted coconut or mini marshmallows on top for garnish.