Hawaiian Pineapple Coconut Fluff is a dreamy, tropical dessert that brings sunshine to your table with minimal effort. If you love the flavors of pineapple, coconut, and creamy sweetness all combined into one fluffy, nostalgic treat, this Hawaiian Pineapple Coconut Fluff recipe is for you. It’s perfect for potlucks, holiday tables, or a casual summer gathering with friends and family. The recipe takes about fifteen minutes of prep and then a few hours to chill, making it a practically effortless make-ahead dessert that dazzles when served. Creamy, fruity, and light all at once, it’s a crowd-pleaser that feels like a mini vacation in every bite.
Why You’ll Love This Hawaiian Pineapple Coconut Fluff
- Effortless preparation: With just a few simple mixing steps and no baking (except for toasting the nuts), this coconut-fluff comes together quickly and easily.
- Tropical flavor hit: The combination of crushed pineapple, coconut pudding, toasted nuts, and whipped topping delivers a refreshingly sweet, island-style dessert.
- Make-ahead convenience: Chill it for four hours (or overnight) so the flavors meld — ideal for prepping ahead of time for parties or gatherings.
- Versatile dessert: Serve it as a dessert, a sweet salad side, or a light punchy side dish — it fits many occasions.
- Customizable to your taste: With simple substitutions and optional extras, you can adapt the recipe to suit dietary preferences or flavor cravings.
Ingredients
- ½ cup chopped macadamia nuts, toasted and cooled
- 2 (3.4 oz) boxes coconut cream instant pudding mix
- 1 (20 oz) can crushed pineapple, with juice
- 1 (8 oz) can crushed pineapple, with juice
- 1 (14 oz) can sweetened condensed milk
- 1 (16 oz) jar maraschino cherries, well drained
- 3 cups mini marshmallows
- 1 (16 oz) container frozen whipped topping, thawed (for example, Cool Whip)
For garnish (optional):
- About ½ cup whipped topping reserved
- 1 tablespoon toasted macadamia nuts reserved
- Extra maraschino cherries
Step-by-Step How to Make Hawaiian Pineapple Coconut Fluff
- Toast the nuts: Preheat your oven to 350°F. Spread the chopped macadamia nuts in a single even layer on a baking sheet. Toast in the oven for about 4 to 6 minutes until fragrant and slightly golden. Remove and allow to cool completely before using.
- Prepare the pudding base: In a medium-size mixing bowl, combine the coconut cream instant pudding mix, both cans of crushed pineapple (with juice), and the sweetened condensed milk. Stir thoroughly until the instant pudding has dissolved completely and the mixture is smooth. Do not drain the pineapple — the juice adds flavor and moisture.
- Fold in the fluff ingredients: Gently fold in the drained maraschino cherries, mini marshmallows, thawed whipped topping, and the cooled toasted macadamia nuts. Mix until everything is evenly combined and the mixture is light and fluffy. Reserve a little whipped topping and a tablespoon of nuts for garnish if desired.
- Chill: Cover the bowl and refrigerate for at least four hours before serving. This chilling time allows flavors to meld and gives the fluff a creamy, mousse-like texture.
- Serve and garnish: Just before serving, top with the reserved whipped topping, sprinkle the reserved nuts, and add a few extra maraschino cherries for a festive look.
Helpful Tips
- Use a large mixing bowl to give yourself room when folding in whipped topping, marshmallows, cherries, and nuts. Gentle folding helps preserve fluffiness.
- Make sure the whipped topping is fully thawed before folding, to avoid lumps and uneven texture.
- For the best texture, let the fluff chill for at least four hours; overnight is even better if you have the time.
- Drain the cherries well (pat them dry with paper towels) to avoid excess moisture, which could make the fluff watery.
- Toasting nuts enhances their flavor and adds crunch contrast — don’t skip this step if you can avoid it.
Substitutions And Variations
- Pudding mix swap: If you can’t find coconut cream instant pudding mix, you can use instant cheesecake or white chocolate pudding mix. Add 1 to 2 teaspoons of coconut extract plus about one loosely packed cup of shredded flaked coconut to replicate that tropical coconut flavor. If you’re in a pinch, even vanilla pudding mix can work.
- Nut alternatives: For a more familiar nut taste or if macadamia nuts are hard to find, pecans or walnuts make excellent substitutes and still give a pleasant crunch.
- Coconut lovers twist: Stir in half a cup of sweetened shredded coconut into the final mixture or use coconut whipped topping if available.
- Tropical piña colada twist: Stir in one teaspoon of rum extract to the pudding mixture for a subtle, boozy flair that brings a fun, island-inspired vibe — perfect for adult get-togethers.
- Lightened up version: For a lighter dessert, reduce the marshmallows a bit or use a lower-fat whipped topping. You could even fold in some Greek yogurt to add tang and protein while cutting down on sweetness.
- No nuts version: Skip the nuts entirely if you or guests have nut allergies — the fluff will still be deliciously creamy and fruity.
Storage Instructions
Store your Hawaiian Pineapple Coconut Fluff in an airtight container or cover the serving bowl tightly with plastic wrap. Keep refrigerated and consume within 3 to 4 days. The marshmallows and whipped topping will soften over time, and the texture may become less fluffy. Stir gently before serving again to redistribute moisture and restore some creaminess. Avoid freezing — freezing and thawing tends to degrade the texture and can make the fluff watery or grainy.
Nutritional Information
Per serving (based on 12 servings):
- Calories: 375 kcal
- Carbohydrates: 57 g
- Protein: 3 g
- Fat: 15 g (of which saturated fat: 10 g)
- Polyunsaturated fat: 1 g
- Monounsaturated fat: 3 g
- Cholesterol: 8 mg
- Sodium: 272 mg
- Potassium: 21 mg
- Fiber: 1 g
- Sugar: 37 g
- Vitamin A: 1 IU
- Vitamin C: 1 mg
- Calcium: 5 mg
- Iron: 1 mg
Serving Suggestions
- Serve this fluff straight from the fridge in clear glass bowls or dessert cups to show off its fluffy texture and colorful cherry and pineapple bits.
- Pair with a light coconut- or pineapple-flavored beverage, such as coconut water, iced tea with a slice of citrus, or a tropical fruit punch, to enhance the island vibe.
- For a more festive presentation, garnish with fresh pineapple wedges, toasted coconut flakes, or a sprinkle of chopped nuts on top.
- It also works as a sweet side dish — a fun contrast when serving spicy or savory dishes like barbecue chicken, jerk pork, or grilled fish.
- For parties, serve alongside other easy make-ahead desserts like fruit salads, simple cookies, or a vanilla cake to offer variety without overcomplicating your menu.
Frequently Asked Questions About Hawaiian Pineapple Coconut Fluff
Can I make this fluff ahead and store it overnight? Yes absolutely. In fact making it the night before your gathering gives the flavors time to meld and improves the overall texture. Just cover well and keep refrigerated.
What if I cannot find instant coconut pudding mix? You can easily substitute with instant cheesecake or white chocolate pudding mix. For a closer coconut flavor add 1 to 2 teaspoons of coconut extract and about one cup of shredded flaked coconut. Vanilla pudding can work in a pinch with the same adjustments.
Can I omit the nuts for a nut-free version? Yes. You can leave out macadamia nuts or swap them for seeds (like chopped sunflower seeds) if allergies are a concern. The fluff will still be creamy and flavorful.
Is it possible to lighten up the recipe? Definitely. Use a lighter whipped topping or reduce the marshmallows for lower sugar content. You can also fold in some low-fat yogurt to add richness and reduce sweetness while gaining a bit of protein.
How long does it last in the fridge? Stored properly in a covered container, the fluff stays good for about 3 to 4 days. After that, the texture may become soggy, and the marshmallows soggier. Always stir gently before serving again if refrigeration has separated the moisture.
Can I freeze leftover fluff? Freezing isn’t recommended. The whipped topping and marshmallows tend to separate and become grainy once thawed, resulting in a watery or compromised texture. It is best enjoyed fresh or within a few days refrigerated.
Final Thoughts
Thank you for joining me today and exploring this cheerful Hawaiian Pineapple Coconut Fluff recipe. I hope it brings a burst of tropical sweetness to your table just when you need a light and creamy treat. I personally love how the fluffy pudding base, paired with juicy pineapple, bright cherries, soft marshmallows, and crunchy toasted nuts, can taste like a mini island escape. The ease, flexibility, and crowd-pleasing flavor make this a go-to dessert for potlucks, family dinners, summer gatherings, or even a cozy dessert at home. I am excited for you to give it a try. Wishing you joyful cooking and many compliments from your loved ones. Enjoy every bite, and thank you for being part of this food-loving community!
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Hawaiian Pineapple Coconut Fluff
- Total Time: 4 hours 21 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Hawaiian Pineapple Coconut Fluff is a no-bake tropical dessert made with crushed pineapple, coconut pudding, cherries, and whipped topping. It’s light, creamy, and perfect for potlucks, holidays, and family gatherings. Quick to prep, easy to make ahead, and always a crowd favorite!
Ingredients
½ cup chopped macadamia nuts, toasted and cooled
2 (3.4 oz) boxes coconut cream instant pudding mix
1 (20 oz) can crushed pineapple, with juice
1 (8 oz) can crushed pineapple, with juice
1 (14 oz) can sweetened condensed milk
1 (16 oz) jar maraschino cherries, well drained
3 cups mini marshmallows
1 (16 oz) container frozen whipped topping, thawed (e.g. Cool Whip)
Optional for garnish
½ cup whipped topping
1 tbsp toasted macadamia nuts
Extra maraschino cherries
Instructions
- Toast the nuts: Preheat your oven to 350°F. Spread the chopped macadamia nuts in a single even layer on a baking sheet. Toast in the oven for about 4 to 6 minutes until fragrant and slightly golden. Remove and allow to cool completely before using.
- Prepare the pudding base: In a medium-size mixing bowl, combine the coconut cream instant pudding mix, both cans of crushed pineapple (with juice), and the sweetened condensed milk. Stir thoroughly until the instant pudding has dissolved completely and the mixture is smooth. Do not drain the pineapple — the juice adds flavor and moisture.
- Fold in the fluff ingredients: Gently fold in the drained maraschino cherries, mini marshmallows, thawed whipped topping, and the cooled toasted macadamia nuts. Mix until everything is evenly combined and the mixture is light and fluffy. Reserve a little whipped topping and a tablespoon of nuts for garnish if desired.
- Chill: Cover the bowl and refrigerate for at least four hours before serving. This chilling time allows flavors to meld and gives the fluff a creamy, mousse-like texture.
- Serve and garnish: Just before serving, top with the reserved whipped topping, sprinkle the reserved nuts, and add a few extra maraschino cherries for a festive look.
Notes
Substitute cheesecake or white chocolate pudding if coconut cream is unavailable. Add coconut extract and shredded coconut for flavor.
Pecans or walnuts can replace macadamia nuts if preferred.
Stir in 1 tsp rum extract for a piña colada-inspired twist.
Letting the dessert chill overnight deepens flavor and improves texture.
- Prep Time: 15 minutes
- Cook Time: 6 minutes (toasting nuts) Chill Time: 4 hours
- Category: Dessert, Salad, Side Dish
- Method: No-bake, Mixing
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 375
- Sugar: 37g
- Carbohydrates: 57g
- Protein: 3g