Hawaiian Pineapple Coconut Fluff is a tropical-inspired dessert that’s light, creamy, and bursting with island flavors. Combining sweet pineapple, coconut cream pudding, and fluffy whipped topping, this dessert is a perfect balance of rich and refreshing. Toasted macadamia nuts add a subtle crunch, while the maraschino cherries bring a delightful pop of color and sweetness.
This no-bake dessert is incredibly easy to make and ideal for potlucks, summer barbecues, or any time you crave a taste of paradise. With its vibrant flavors and fluffy texture, it’s a guaranteed crowd-pleaser that will transport your taste buds straight to the tropics.
Why You’ll Love This Recipe
• Tropical Flavors: Sweet pineapple, coconut, and cherries create a delightful tropical escape in every bite.
• Easy and No-Bake: Perfect for quick preparation without the need for an oven.
• Crowd-Pleasing: Ideal for parties, family gatherings, or festive celebrations.
Ingredients
Main Ingredients
• ½ cup macadamia nuts, toasted and chopped
• 2 (3.4 oz) packages coconut cream instant pudding mix
• 1 (20 oz) can crushed pineapple with juices
• 1 (8 oz) can crushed pineapple with juices
• 1 (14 oz) can sweetened condensed milk
• 1 (16 oz) jar maraschino cherries, drained
• 3 cups mini marshmallows
• 1 (16 oz) container frozen whipped topping, thawed
Optional Garnishes
• Additional whipped cream
• Maraschino cherries
• Toasted macadamia nuts
Instructions
Step 1: Toast the Macadamia Nuts
1. Preheat your oven to 350°F (175°C).
2. Spread the macadamia nuts in a single layer on a baking sheet.
3. Toast in the oven for 4-6 minutes, until lightly golden and fragrant. Keep an eye on them to avoid burning.
4. Allow the nuts to cool completely, then chop them into small pieces.
Step 2: Prepare the Pudding Mixture
1. In a large mixing bowl, combine the coconut cream instant pudding mix, the two cans of crushed pineapple (including their juices), and the sweetened condensed milk.
2. Whisk until the mixture is smooth and begins to thicken, about 2-3 minutes.
Step 3: Assemble the Fluff
1. Gently fold in the mini marshmallows, drained maraschino cherries, thawed whipped topping, and ¾ of the toasted macadamia nuts.
2. Mix until all ingredients are evenly distributed, taking care not to overmix and deflate the fluff.
Step 4: Chill and Set
1. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, allowing the flavors to meld and the dessert to set.
Step 5: Garnish and Serve
1. Before serving, give the mixture a gentle stir.
2. Transfer to a serving dish or individual dessert cups.
3. Garnish with additional whipped cream, maraschino cherries, and the remaining toasted macadamia nuts for a festive presentation.
Tips
• Customize the Nuts: If macadamia nuts aren’t available, substitute with toasted almonds or pecans.
• Add Coconut: Sprinkle shredded sweetened coconut into the mix or as a garnish for extra tropical flavor.
• Control Sweetness: For a less sweet version, reduce the amount of sweetened condensed milk slightly.
• Make Ahead: Prepare the fluff up to a day in advance for even better flavor.
Storage Options
• Refrigeration: Store in an airtight container in the refrigerator for up to 3 days. Stir gently before serving.
• Freezing: This dessert doesn’t freeze well due to the whipped topping and marshmallows, which can lose their texture when thawed.
Hawaiian Pineapple Coconut Fluff is a light and luscious dessert that brings a taste of the tropics to your table. Serve it chilled, and watch as your guests savor every creamy, fruity bite!
