Hawaiian Pineapple Coconut Fluff: A Tropical Dessert You’ll Love
When it comes to desserts that scream summer, Hawaiian pineapple coconut fluff takes the crown. This no-bake, creamy dessert is a delightful blend of tropical flavors and textures—crushed pineapple, coconut cream pudding, cherries, and marshmallows—making every bite feel like a mini-vacation to paradise. Whether you’re hosting a backyard barbecue, attending a potluck, or just want a taste of the tropics, this dessert is the ultimate crowd-pleaser.
A Taste of the Islands
This recipe is inspired by the laid-back, flavor-packed cuisine of Hawaii. With its creamy coconut base, sweet pineapple bursts, and crunchy macadamia nuts, it perfectly captures the essence of tropical flavors. I first discovered this dish at a luau on the Big Island, where it was served alongside classic Hawaiian favorites like Kalua pork and poi. Since then, it’s become my go-to dessert for sunny days and festive gatherings.
Why You’ll Love This Recipe
- No-Bake and Easy: Perfect for hot days when you don’t want to turn on the oven.
- Versatile: Customize with your favorite nuts, extra coconut, or even a splash of rum.
- Make-Ahead Friendly: Tastes even better after a few hours in the fridge.
- Feeds a Crowd: The recipe makes a large batch, ideal for sharing.
Step-by-Step Guide to Hawaiian Pineapple Coconut Fluff
Ingredients You’ll Need:
- 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
- Additional whipped cream, cherries, and macadamia nuts for garnish (optional)
Instructions
1. Toast the Nuts
- Preheat your oven to 350°F. Spread the macadamia nuts on a baking sheet in an even layer.
- Toast for 4-6 minutes, stirring once, until golden and fragrant. Let cool completely.
2. Mix the Base
- In a large mixing bowl, whisk together the pudding mixes, both cans of crushed pineapple (with their juices), and the sweetened condensed milk.
- Whisk until the mixture is smooth, creamy, and slightly thickened.
3. Fold in the Add-Ins
- Gently fold in the mini marshmallows, drained cherries, thawed whipped topping, and ¾ of the toasted macadamia nuts.
- Stir until everything is evenly distributed and coated in the creamy base.
4. Chill and Set
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the flavors to meld and the dessert to firm up.
5. Garnish and Serve
- Before serving, give the mixture a gentle stir.
- Top with additional whipped cream, cherries, and the remaining toasted macadamia nuts for a beautiful presentation.
Tips for Perfect Pineapple Coconut Fluff
- Maximize Coconut Flavor: Add 1-2 teaspoons of coconut extract or a handful of shredded coconut for extra tropical flair.
- Swap the Nuts: If macadamia nuts aren’t available, pecans or walnuts make a great substitute.
- Adult Version: Add a splash of rum or pineapple juice to the base for a boozy twist.
- Make It Ahead: Prepare the fluff a day in advance to save time and enhance the flavors.
- Store Leftovers: Keep the dessert refrigerated in an airtight container for up to 3-4 days.