1 (3 ounce) package cream cheese, softened
1 (4 ounce) can coconut cream
2 1/2 cups chopped cooked shrimp
2 (8 ounce) cans pineapple chunks, drained
1/4 cup sliced fresh pineapple
1 cup chopped walnuts
1 cup chopped pecans
In a medium bowl, mix cream cheese and coconut cream. Place coconut cream in a small saucepan and cover with cold water. Bring to a boil, and cook until thickened. Remove from heat; stir in coconut cream mixture. Chill for 15 minutes. Stir in shrimp, pineapple chunks, pineapple slice, and walnuts.
Fold cream cheese mixture into coconuts mixture. Whip cream mixture with spoon. Refrigerate mixture until firm. Shape mixture into 1/2 inch balls. Serve in cocktail flasks or glasses.