Thoroughly drain the crushed pineapple in a fine mesh strainer to eliminate excess moisture. In a mixing bowl, combine the drained pineapple, softened cream cheese, powdered sugar, and vanilla extract. Stir until smooth and creamy.

Cover the mixture and chill in the refrigerator for about 30 minutes.

Using a tablespoon or cookie scoop, portion out the mixture and roll into bite-sized balls. Place on a parchment-lined tray.

Combine coconut flakes and chopped pecans on a plate. Roll each ball in this mixture until fully coated.

Transfer the finished balls back onto the tray and store in the refrigerator until ready to serve.