Hawaiian Pineapple Coconut Fluff
A Tropical Dessert Straight from the Islands
A dear Hawaiian friend introduced me to this gem, and ever since, it’s been a go-to family favorite! Light, creamy, fruity, and packed with coconut flavor and crunch, this no-bake dessert is everything a summer treat should be—easy, refreshing, and a total crowd-pleaser.
Ingredients
| Ingredient | Amount |
|---|---|
| Toasted Macadamia Nuts, chopped | ½ cup |
| Coconut Cream Instant Pudding Mix | 2 packages (3.4 oz each) |
| Crushed Pineapple with Juice | 1 can (20 oz) |
| Crushed Pineapple with Juice | 1 can (8 oz) |
| Sweetened Condensed Milk | 1 can (14 oz) |
| Maraschino Cherries, drained | 1 jar (16 oz) |
| Mini Marshmallows | 3 cups |
| Frozen Whipped Topping, thawed | 1 container (16 oz) |
| Optional Garnish: Whipped cream, extra cherries, macadamia nuts | As desired |
Instructions
Instructions
1. Mix the Base
In a large mixing bowl, stir together both cans of crushed pineapple with their juices and the coconut cream instant pudding mix. Keep mixing until the pudding powder has fully dissolved and the mixture starts to thicken slightly.
2. Add Sweetness
Pour in the sweetened condensed milk and mix well until everything is smooth and evenly combined.
3. Fold in the Good Stuff
Gently fold in the drained maraschino cherries, toasted macadamia nuts, mini marshmallows, and thawed whipped topping. Stir just until everything is well distributed—don’t overmix!
4. Chill Out
Cover the bowl and refrigerate for at least 2 hours (longer is even better). This helps the flavors meld and the texture set to fluffy perfection.
5. Serve and Garnish
Right before serving, feel free to dress it up with a swirl of whipped cream, a few extra cherries, and a sprinkle of toasted macadamias. Serve cold and watch it disappear!
Why You’ll Love It
- No baking required
- Perfect for BBQs, potlucks, or beach parties
- Tropical flavors in every bite
- Easy to make ahead
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