How to Make Hawaiian Pineapple Coconut Fluff
Step 1 – Mix the Base:
In a large bowl, combine both cans of crushed pineapple (including juice) with the coconut cream pudding mix. Stir until fully dissolved and smooth.
Step 2 – Add Sweetness:
Pour in the sweetened condensed milk, mixing until silky and well blended.
Step 3 – Fold in the Fun:
Gently fold in the cherries, toasted macadamia nuts, mini marshmallows, and whipped topping.
Step 4 – Chill:
Cover and refrigerate for at least 2 hours so the flavors can mingle and the texture sets.
Step 5 – Serve:
Spoon into bowls or cups. Garnish with extra whipped cream, cherries, and nuts if you want to really impress.
Serving Suggestions
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As a standalone dessert in glass cups.
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In a hollowed-out pineapple shell for a showstopper centerpiece.
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Alongside a BBQ spread to balance savory grilled meats.
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As part of a dessert buffet at a summer party.
Tips for the Perfect Fluff
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Toast your nuts — it brings out a deeper flavor.
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Don’t rush the chill time — this is when the magic happens.
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Drain cherries well — to avoid turning the fluff pink unless you want that effect!
Storage Instructions
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Refrigerator: Store in an airtight container for up to 3 days.
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Freezer: Not recommended — the whipped topping texture will change.
FAQ
Q: Can I make this a day ahead?
Yes! In fact, the flavors deepen beautifully overnight.
Q: Can I use fresh pineapple instead of canned?
Fresh works, but you’ll need to add extra liquid (like pineapple juice) for the pudding to set properly.
Q: Is this recipe gluten-free?
Yes, as long as your pudding mix is labeled gluten-free.
Conclusion
If you’re looking for a dessert that’s creamy, tropical, and anything but boring, this Hawaiian Pineapple Coconut Fluff is your new go-to. It’s as easy as it is beautiful, and it will bring a little island joy to any table.
