In a large mixing bowl, combine the undrained crushed pineapple and the instant lemon pudding mix. Stir well using a whisk until thickened and smooth, about 2-3 minutes. Add lemon zest and juice, mixing until well combined.

Using a spatula, gently fold in the whipped topping into the pineapple and pudding mixture until just incorporated, about 2 minutes.

Fold in the mini marshmallows and shredded coconut, mixing until evenly distributed throughout the salad, about 2-3 minutes.

Cover the bowl airtight and refrigerate for at least 1 hour, or overnight for best results.

Once chilled, garnish with lemon slices, additional coconut, or extra mini marshmallows. Serve in bowls.