In a large mixing bowl, combine the crushed pineapple (with the juice) and the dry lemon pudding mix. Stir until the pudding mix is fully moistened and begins to thicken.

Finely zest the lemon directly into the bowl. Slice the lemon in half and squeeze in the fresh juice, removing any seeds. Mix well until smooth and evenly blended.

Gently fold in the whipped topping using a spatula, stirring just until the mixture is light and creamy.

Add the mini marshmallows and shredded coconut. Fold them in evenly so they’re distributed throughout the salad.

Cover and refrigerate for at least 1 hour to allow the flavors to blend and the texture to firm up.

Before serving, garnish with a lemon slice and a sprinkle of coconut and/or extra marshmallows if desired.