Whisk together cool whip and pineapple curd until well combined. Refrigerate until ready to use.

Preheat oven to 425 degrees

In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Stir in coconut extract. Drop by tablespoonfuls onto an ungreased baking sheet.

Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

Cool completely

Fill a pastry bag with pineapple filling.

Using the tip of a knife, cut a small x in the side of each of the pastry puffs. Fill each puff by inserting the tip of the pastry bag into the small hole and fill until you can feel the pastry begin to bulge.

Prepare the ganache by combining chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and can be whisked and incorporated into the cream.

Pour ganache over the top of the filled puffs and top with toasted coconut