A bowl of Hawaiian Pineapple Coconut Fluff tastes like sunshine in every spoonful. With the tropical sweetness of pineapple, the creaminess of coconut pudding, the crunch of toasted macadamia nuts, and the soft bite of marshmallows—all gently folded into a luscious cloud of whipped topping—this no-bake dessert is destined to be your warm-weather favorite.
Perfect for potlucks, cookouts, or a simple weeknight treat, this recipe comes together in minutes with pantry-friendly ingredients and delivers maximum flavor with minimal effort.
Ingredients for Hawaiian Pineapple Coconut Fluff
Pantry & Cold Ingredients
- Macadamia nuts, toasted and chopped – ½ cup
- Coconut cream instant pudding mix – 2 packages (3.4 oz each)
- Crushed pineapple with juices – 1 (20 oz) can and 1 (8 oz) can
- 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
Optional Garnish
- Whipped cream
- Extra maraschino cherries
- Additional toasted macadamia nuts
Step-by-Step Instructions
Mix the Pineapple and Pudding
In a large mixing bowl, combine the contents of the 20 oz and 8 oz cans of crushed pineapple, including all the juices. Add both packages of coconut cream pudding mix. Stir thoroughly until the pudding powder dissolves and the mixture thickens slightly. This creates the creamy tropical base of your fluff.
Incorporate the Sweetened Condensed Milk
Pour in the sweetened condensed milk and stir until fully incorporated. The condensed milk adds extra richness and sweetness, balancing the fruity acidity of the pineapple.
Fold in the Fun Mix-ins
Gently fold in the drained maraschino cherries, toasted macadamia nuts, mini marshmallows, and thawed whipped topping. Use a silicone spatula to fold everything in gently, being careful not to deflate the whipped topping. You want a light, fluffy texture with evenly distributed goodies in every bite.
Chill the Fluff
Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator for at least 2 hours, preferably longer. The chilling time allows the marshmallows to soften, the flavors to blend, and the mixture to set into a creamy, scoopable texture.
Serve with Optional Garnishes
Once thoroughly chilled, give the mixture a gentle stir. Scoop into serving dishes or a large trifle bowl. For added flair, top with whipped cream, a few extra cherries, and a sprinkle of toasted macadamia nuts just before serving.
Flavor and Texture Notes
This dessert is a symphony of tropical flavors:
- Creamy from the coconut pudding and whipped topping
- Fruity from the pineapple and cherries
- Crunchy thanks to toasted macadamias
- Chewy and soft from the marshmallows
- Sweet and satisfying with every spoonful
It’s a versatile, forgiving dessert that can be tweaked to suit your personal preferences or what’s in your pantry.
Tips for Perfect Hawaiian Fluff Every Time
- Toast your macadamia nuts for a deeper, nuttier flavor. Simply toast in a dry pan over medium heat for 3–4 minutes or until golden brown.
- Drain the cherries well to avoid a pink-tinged dessert unless you want a blush-colored fluff. You can also cut them in half for better distribution.
- Let it chill longer if possible. While 2 hours works, an overnight chill makes the texture even creamier and more cohesive.
- Fold gently. Vigorous stirring can deflate the whipped topping and break down the fluffiness. Gentle folding maintains that light texture.
- Try variations. Swap macadamias for pecans, use a vanilla or banana pudding mix instead of coconut, or add shredded coconut for extra texture.
- Use real whipped cream instead of whipped topping for a homemade feel. Just keep in mind it may not hold up as long in the fridge.
FAQs
Can I make this dessert ahead of time?
Absolutely. In fact, making it a day ahead allows the flavors to meld beautifully and improves the overall texture. Just store it in the refrigerator, tightly covered, until ready to serve.
Can I use homemade whipped cream instead of frozen whipped topping?
Yes, you can. Use about 4 cups of homemade whipped cream in place of the whipped topping. However, keep in mind that homemade whipped cream doesn’t hold up as long, so consume the dessert within 1–2 days for the best texture.
Is there a substitute for coconut cream pudding?
If you can’t find coconut cream instant pudding, vanilla pudding works as a neutral base. To enhance the coconut flavor, add ½ teaspoon of coconut extract and some shredded sweetened coconut (about ½ cup).
What other fruits can I add?
Feel free to mix in mandarin oranges, chopped mango, or diced bananas for extra tropical flair. Just make sure any added fruits are well-drained and not overly juicy.
How long does this fluff keep in the fridge?
Hawaiian Pineapple Coconut Fluff keeps well in the refrigerator for 3–4 days. The texture may soften slightly over time, but it will still be delicious.
Can I freeze it?
It’s not recommended to freeze this dessert. The whipped topping and pudding base don’t thaw well, and the texture can become watery or grainy.
Is this dessert kid-friendly?
Definitely! It’s sweet, colorful, and fun to eat. If you’re serving it to younger kids, you can cut the cherries smaller and skip the nuts for easier chewing.
Final Thoughts
Hawaiian Pineapple Coconut Fluff is everything a summer dessert should be—quick, light, indulgent, and bursting with flavor. It’s an excellent option for potlucks, BBQs, or simply cooling off on a warm day. The best part? You don’t need to turn on the oven or spend hours in the kitchen.
With minimal effort, you get maximum flavor—and a big bowl of tropical joy that everyone will come back for seconds (and thirds).