In a medium saucepan, bring 2.5 cup (600ml) water to a boil.
Add the pudding mix to the boiling water and remove from heat.
Whisk until the mixture is smooth.
Divide the mixture into 16 egg shape silicone mold. Let it cool to room temperature, and then refrigerate until cooled completely, 1-2 hours.
Make the pineapple whipped cream right before serving. Whip the heavy cream until hard peaks form.
Drain pineapple and run it in a blender until pureed.
Mix the whipped cream, pureed pineapple and yellow food coloring. Transfer into a piping bag.
To assemble, carefully remove the coconut pudding from the mold and arrange on a platter.
Pipe the pineapple whipped cream on pudding and top with maraschino cherries, if desired.