In a small bowl, combine the coconut cream coconut pudding mix with the milk, whisk for two minutes; set aside.

In a large bowl, beat the cream cheese on medium speed until smooth and creamy, 2 to 3 minutes. Reduce the speed to low and gradually add the powdered sugar. Once all of the sugar is incorporated increase the speed to medium and beat for 1 minute or until thoroughly combined and smooth.

Add the prepared pudding to the cream cheese mixture and gently fold and stir with a rubber spatula until completely combined. Add the cool-whip and gently fold into cream cheese mixture.

Fold in the cherries, blueberries and flaked coconut.

Garnish with mint leaves, cover. Refrigerate at least 2 hours before serving.