This Hawaiian Pineapple Coconut Fluff recipe comes together in a snap. It features coconut cream pudding, crushed pineapple and maraschino cherries combined with mini marshmallows, toasted macadamia nuts and a generous helping of whipped cream turning this island inspired goodness into a no-bake sensation. It’s perfect for serving at your next picnic, holiday meal or backyard soiree.
Ingredients to Make Hawaiian Pineapple Coconut Fluff Recipe
Fluff desserts are almost too good to be true. The ingredients don’t require any cooking at all and they come together with ease eliminating the need for special equipment. All that’s needed to make a pineapple fluff recipe, is a large mixing bowl and spatula with a little elbow grease to combine the flavors. During warm weather months no-bake desserts are ideal for picnics, potlucks and can even be served as a side dish like a fruit salad. Fluff salads are quick, easy and versatile with a creamy texture the whole family will love. Ingredients to make pina colada flavor Hawaiian Pineapple Coconut Fluff: (Scroll down for full printable recipe card.)
- Instant Pudding – Two boxes of coconut cream instant pudding mix forms the base of the fluff.
- Nuts – Macadamia nuts, preferably lightly toasted and chopped.
- Fruit – Crushed pineapple and maraschino cherries.
- Liquid – Sweetened condensed milk adds richness.
- Marshmallows – Mini marshmallows add texture to the pudding mixture.
- Cool Whip – Frozen whipped topping adds the “fluff”. You can use a private label store brand.
Ingredients
- 1/2 cup chopped macadamia nuts toasted and cooled
- 2 3.4 oz boxes coconut cream instant pudding mix
- 1 20 oz can crushed pineapple, with juice
- 1 8 oz crushed pineapple, with juice
- 1 14 oz can sweetened condensed milk
- 1 16 oz jar maraschino cherries, well drained
- 3 cups mini marshmallows
- 1 16 oz frozen whipped topping, thawed i.e. cool whip
Instructions
- Preheat the oven to 350°F. Spread the chopped macadamia nuts in a single layer on a baking sheet. Toast for 4-6 minutes. Cool completely.
- In a medium mixing bowl mix together the pudding mix, crushed pineapple, and condensed milk, Stir until the instant pudding has dissolved. (Do not drain the crushed pineapple)
- Fold in the maraschino cherries, marshmallows, whipped topping and toasted macadamia nuts until fully combined. Reserve about 1/2 cup whipped cream and 1 Tbsp of nuts for garnishing.
- Cover and chill for at least 4 hours before serving.
- Garnish with additional whipped cream, reserved nuts and maraschino cherries, if desired.
Notes
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- Instant Pudding: If you’re unable to find instant coconut cream pudding mix use instant cheesecake pudding mix or instant white chocolate pudding mix, adding 1-2 teaspoons of coconut extract and 1 loosely packed cup of shredded flaked coconut. You could use instant vanilla pudding mix in a pinch, making the same adjustments.
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- Nut Substitutions: In keeping with the island theme I use macadamia nuts for this fluff recipe. You can swap those out for pecans or walnuts, if preferred.
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- Flavorings: You could add one teaspoon rum extract for a pina colada fluff flavor.