In a large mixing bowl, combine the vanilla pudding mix with the well-drained crushed pineapple. Stir vigorously with a whisk for about 1-2 minutes until thickened.

Gently add the whipped topping to the mixture, folding it in carefully with a spatula to maintain the airy texture.

Slowly add the mini marshmallows to the fluffy mixture, folding them in gently to preserve lightness.

Gradually fold in the shredded coconut, chopped nuts, and optional shredded carrots, being cautious to keep the mixture airy.

Transfer the mixture into a serving bowl or individual cups, cover, and refrigerate for at least 2 hours or overnight.

Before serving, sprinkle toasted coconut on top for a decorative finish.