Go Back
Hawaiian Pineapple Coconut Fluff
Caroline

Hawaiian Pineapple Coconut Fluff

A tropical dessert fluff loaded with crushed pineapple, coconut cream pudding, cherries, marshmallows, and toasted macadamia nuts. Light, creamy, and perfect for summer parties or holidays.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Dessert, No-Bake
Cuisine: American, Hawaiian Inspired
Calories: 420
Ingredients Equipment Method Notes

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
  • optional toppings: whipped cream, cherries, nuts

Equipment

  • large mixing bowl
  • Rubber spatula
  • whisk
  • baking sheet
  • Serving dish or trifle bowl

Method
 

  1. Spread macadamia nuts on a baking sheet and toast at 350°F for 4–6 minutes until fragrant. Let cool completely.
  2. In a large bowl, whisk coconut cream pudding mixes with both cans of crushed pineapple and sweetened condensed milk until thickened.
  3. Fold in mini marshmallows, drained cherries, whipped topping, and 3/4 of the toasted nuts. Mix gently to keep it fluffy.
  4. Cover and refrigerate for at least 4 hours to allow the fluff to set and flavors to blend.
  5. Stir gently and garnish with whipped cream, cherries, and remaining nuts before serving.

Notes

  • Enhance the coconut flavor with 1–2 teaspoons of coconut extract.
  • Add 1 cup shredded coconut for more texture.
  • A splash of rum or pineapple juice adds extra flavor depth.
  • Store leftovers in the refrigerator for up to 4 days.