This fluff is also endlessly adaptable for customizing to your taste. Not a fan of maraschino cherries? Leave ’em out! Want extra crunch? Add some toasted coconut or chopped pecans. A splash of rum or pineapple juice takes it full cabana cocktail. Make it yours!
While already a total warm weather wonder, this Hawaiian Pineapple Coconut Fluff is also the ideal make-ahead dessert for all your spring and summer celebrations. Baby showers, backyard barbecues, Fourth of July festivities – it’s guaranteed to be the fluffiest, creamiest crowd favorite wherever it makes an appearance.
Simply whip up that luscious tropical base, fold in all the fanciful mix-ins, and pop it in the fridge for a few hours to set up into creamy-dreamy perfection. That cool, creamy, nostalgic island essence is always best when made ahead to let those flavors meld into one irresistible bite after another.
Speaking from experience, I’ve literally caught friends and family members going back for “one more bite” approximately 12 times in a row. It’s THAT addictive and craveable! If you love all those pineapple-coconut vibes but want something a little more elegant than your childhood ambrosia salad, this Hawaiian fluff is utopia in dessert form.
So get ready to be instantly transported to a creamy, dreamy tropical oasis with each bite. Whether you need a showstopping make-ahead dessert for all your spring and summer occasions or just want to treat yourself to a little taste of paradise, this Hawaiian Pineapple Coconut Fluff has you covered in the most refreshingly delightful way imaginable.
Hawaiian Pineapple Coconut Fluff
Ingredients:
1/2 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
Additional whipped cream, cherries, nuts for garnish (optional)
Instructions:
Toast the macadamia nuts on a baking sheet at 350°F for 4-6 minutes until fragrant. Allow to cool completely.
In a large bowl, whisk together the pudding mixes, both cans of crushed pineapple with juices, and the sweetened condensed milk until fully combined and thickened.
Fold in the marshmallows, cherries, whipped topping, and 3/4 of the toasted macadamia nuts until fully incorporated.
Cover and refrigerate for at least 4 hours to allow flavors to meld and set.
When ready to serve, give it one more gentle stir. Garnish with remaining whipped cream, cherries, and macadamia nuts if desired.
Notes:
For extra coconut flavor, add 1-2 tsp coconut extract or 1 cup shredded coconut.
Pecans or walnuts can be substituted for macadamia nuts.
Can add a splash of rum or pineapple juice if desired.
Leftovers will keep refrigerated for 3-4 days.
This heavenly, creamy-dreamy Hawaiian pineapple coconut fluff is a true taste of tropical paradise! Perfect make-ahead dessert for all your spring and summer parties.
