Hawaiian Pineapple Coconut Fluff

Hawaiian Pineapple Coconut Fluff is a classic no-bake dessert that’s creamy, fruity, and irresistibly light. Packed with crushed pineapple, coconut cream pudding, sweet cherries, marshmallows, and fluffy whipped topping, this retro favorite is perfect for potlucks, holidays, BBQs, and summer gatherings. It delivers tropical flavor in every spoonful while staying incredibly easy to prepare.

Why You’ll Love This Recipe

• No baking required — perfect for warm weather or busy days
• Tropical flavors with pineapple, coconut, and cherries
• Crowd-pleasing dessert that’s great for parties and holidays
• Make-ahead friendly and tastes even better chilled
• Soft, fluffy texture with just the right amount of sweetness

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) frozen whipped topping, thawed (such as Cool Whip)

Directions

1. Prepare the Nuts:
   Toast the chopped macadamia nuts in a dry skillet over medium heat, stirring frequently until lightly golden and fragrant. Remove from heat and allow to cool completely.
2. Mix the Base:
   In a large mixing bowl, add both boxes of coconut cream instant pudding mix.
3. Add Pineapple:
   Pour in the 20 oz can crushed pineapple with juice and the 8 oz can crushed pineapple with juice. Stir until the pudding mix is fully dissolved and thickened slightly.
4. Add Condensed Milk:
   Pour in the sweetened condensed milk and stir until the mixture becomes smooth, creamy, and fully combined.
5. Fold in Fruits & Marshmallows:
   Gently stir in the well-drained maraschino cherries and mini marshmallows, distributing evenly throughout the mixture.
6. Add Whipped Topping:
   Fold in the thawed whipped topping using a spatula. Mix gently until the fluff is light, airy, and fully blended.
7. Finish with Nuts:
   Sprinkle in the cooled toasted macadamia nuts and gently fold them in.
8. Chill:
   Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld and the texture to set properly.
9. Serve:
   Spoon into a serving bowl or individual dessert cups and serve chilled.

Pro Tips and Variations

• For extra coconut flavor, sprinkle toasted coconut on top before serving.
• Drain cherries very well to prevent excess liquid.
• Substitute chopped pecans or walnuts if macadamia nuts aren’t available.
• For a sweeter version, add an extra ½ cup marshmallows.

Serving Suggestions

• Serve chilled in a glass trifle bowl for a beautiful presentation
• Perfect alongside grilled dishes at summer cookouts
• Great as a holiday dessert for Easter, Christmas, or Thanksgiving
• Garnish with extra cherries or pineapple chunks for visual appeal

Storage / Reheating

• Refrigerator: Store covered for up to 3 days
• Freezing: Not recommended, as texture will change
• Reheating: Not applicable — serve cold

FAQs

Can I make this the night before?
Yes, it actually tastes better after chilling overnight.

Can I use fresh pineapple instead of canned?
No — canned pineapple juice is required to activate the pudding mix.

Is this a salad or dessert?
Both! It’s commonly served as a dessert or a sweet side dish.

Conclusion

Hawaiian Pineapple Coconut Fluff is a timeless, no-bake dessert that delivers creamy texture and tropical flavor with minimal effort. Whether you’re feeding a crowd or craving something light and sweet, this fluffy favorite is guaranteed to disappear fast.

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