Dive into the sweet, creamy world of this tropical coconut pineapple pudding — a dessert that tastes like a vacation in every bite. Made with luscious coconut pudding, juicy pineapple, and vibrant maraschino cherries, this no-bake treat is a flavor explosion. It’s simple to prepare, requires no fancy cooking skills, and comes together in just minutes. Whether you’re making it for a summer cookout, a holiday dessert table, or a casual family dinner, this crowd-pleaser is sure to disappear quickly.
Ingredients for Coconut Pineapple Pudding Delight
This recipe combines pantry staples with tropical flavors to create a creamy and fruity dessert that’s both nostalgic and refreshing.
Main Ingredients
- Macadamia nuts, toasted and chopped – ½ cup
- Coconut cream instant pudding mix – 2 (3.4 oz) packages
- Crushed pineapple (with juices) – 2 (20 oz) cans
- Sweetened condensed milk – 1 (14 oz) can
- Maraschino cherries, drained – 1 (16 oz) jar
- Mini marshmallows – 3 cups
- Frozen whipped topping, thawed – 1 (16 oz) container
Step-by-Step Preparation Guide
This dessert comes together in one bowl, making cleanup a breeze. Here’s how to make it perfectly every time.
Mix the Pudding and Pineapple
Start by combining the two packages of coconut cream instant pudding with the undrained crushed pineapple in a large mixing bowl. Stir until the pudding powder is fully dissolved and the mixture thickens slightly from the pineapple juice.
Add Sweetened Condensed Milk
Next, pour in the entire can of sweetened condensed milk. This adds richness and sweetness, balancing the tartness of the pineapple. Stir until completely combined and smooth.
Fold in the Remaining Ingredients
Gently fold in the chopped toasted macadamia nuts, drained maraschino cherries, and mini marshmallows. Lastly, add the thawed whipped topping. Use a spatula and a light hand to keep the mixture fluffy and airy.
Chill to Set the Flavors
Cover the bowl with plastic wrap or transfer the mixture into a large serving dish. Refrigerate for at least 2 hours. The chilling time allows the flavors to blend beautifully, and the texture becomes more cohesive.
Serve and Enjoy
Before serving, give the mixture a gentle stir. For presentation, top with a few extra maraschino cherries, a dollop of whipped topping, and a sprinkle of toasted macadamia nuts. Serve cold in individual dessert cups, parfait glasses, or as a scoop in a fruit salad.
Tips for Perfect Coconut Pineapple Pudding
Use Quality Pineapple
Opt for crushed pineapple in juice (not syrup) for a more natural flavor. The juice is crucial for activating the pudding mix.
Toast the Macadamia Nuts
Toasting the nuts brings out their buttery flavor and adds a subtle crunch. Toast them in a dry skillet over medium heat for 4–5 minutes, stirring often.
Drain Cherries Thoroughly
To avoid staining the dessert pink, drain and blot the cherries well before folding them into the pudding mix.
Chill for Optimal Texture
Letting the mixture rest in the fridge for a few hours gives the marshmallows time to soften and the pudding to thicken.
Make It Ahead
This dessert can be made a day in advance and stored in the fridge until ready to serve. It tastes even better the next day.
Variations and Add-Ins
- Tropical Twist: Add ½ cup shredded sweetened coconut for added chew and extra coconut flavor.
- Nut-Free Option: Replace macadamia nuts with crushed graham crackers or omit altogether for allergy-friendly prep.
- Citrus Zing: Add 1 teaspoon lime or lemon zest to brighten the flavors.
- Layered Look: Assemble it as a trifle with layers of crushed vanilla wafers or angel food cake.
Why You’ll Love This Recipe
- No baking required – Just mix, chill, and serve.
- Tropical flavor profile – Coconut, pineapple, and cherry make it ideal for summer or festive occasions.
- Crowd-pleaser – Perfect for potlucks, BBQs, or family reunions.
- Make-ahead convenience – Saves time and tastes better when chilled.
- Kid-friendly and fun – The colors and textures make it a hit with children and adults alike.
Serving Suggestions
- Serve in mini dessert cups for parties or picnics.
- Add crushed vanilla wafers to the base for a makeshift pie-style dessert.
- Top with toasted coconut flakes for a beautiful finish.
- Pair with tropical drinks or iced coffee for a complete summer treat.
Storage and Shelf Life
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. Freezing is not recommended as it affects the texture of the whipped topping and marshmallows.
Frequently Asked Questions
Can I use regular pudding instead of coconut cream?
Yes, but you’ll lose the distinct tropical flavor. Vanilla or banana pudding can be a suitable alternative, though coconut cream pudding is ideal for this recipe.
Can I make this dairy-free?
You can substitute dairy-free whipped topping and use coconut condensed milk. However, check the pudding mix for dairy content, as some contain milk derivatives.
Is it necessary to use both cans of pineapple with juice?
Yes. The juice helps dissolve and thicken the pudding mix. Draining the pineapple would result in a dry or uneven texture.
Can I make this recipe ahead of time?
Absolutely. In fact, it’s recommended! The flavors meld beautifully after a few hours in the fridge, making it an excellent make-ahead dessert.
What can I use instead of macadamia nuts?
Chopped pecans, almonds, or even cashews work well. For a nut-free version, you can omit them altogether or use toasted coconut for crunch.
Can I add coconut flakes to this dessert?
Yes! For extra coconut flavor and texture, fold in ½ cup of shredded sweetened coconut with the other ingredients.
Do I have to toast the macadamia nuts?
Toasting isn’t required but highly recommended. It enhances their flavor and adds a pleasant crunch to the dessert.
Conclusion
This coconut pineapple pudding is a refreshingly sweet and creamy dessert that captures the essence of a tropical getaway in each spoonful. It’s simple to make, rich in texture, and bursting with fruity flavor. With its combination of crunchy nuts, chewy marshmallows, juicy cherries, and smooth coconut pudding, it’s a satisfying end to any meal. Try it once, and you’ll find yourself making it again and again — for potlucks, holidays, or whenever your sweet tooth strikes.