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