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.
Easy 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 is a large mixing bowl and spatula with a little elbow grease to combine the dreamy flavors. During warm weather months no-cook desserts rotate through my kitchen on a regular basis. They're quick, easy and versatile and tend to be a family favorite sweet treat.
How to Make the Best Hawaiian Pineapple Coconut Fluff Recipe
This Hawaiian pineapple-coconut can be served at casual backyard barbecues or neighborhood picnics. It's equally fitting on your holiday table next to the Christmas and Easter hams.
- Ingredients you'll need to make homemade Pineapple Coconut Fluff: Coconut cream pudding mix, sweetened condensed milk, crushed pineapple, maraschino cherries, chopped macadamia nuts, whipped topping and mini marshmallows.
- Kitchen tools you'll need: A large bowl, large spoon or rubber spatula, measuring cups and spoons.
- How do you make fluff? For this recipe you'll mix together the pudding mix, sweetened condensed milk and crushed pineapple until the pudding mix has dissolved. Fold in the toasted macadamia nuts, maraschino cherries, mini marshmallows and whipped topping. Place into an airtight container and chill for several hours or overnight before serving.
- If you're unable to find coconut cream pudding mix use cheesecake or white chocolate flavored pudding, adding 1-2 teaspoons of coconut extract and 1 loosely packed cup of flaked coconut.
- It's not necessary to use a mixer to make this fluff recipe. You can if you like of course, but it's not necessary.
- 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.
- Taking the time to toast the macadamia nuts really adds to the overall flavor and it's worth the small amount of effort that it takes. To toast the macadamia nuts, preheat the oven to 350°F. Spread the nuts on a baking sheet then toast for 4-6 minutes or just until lightly golden and fragrant. Set aside to cool completely.
- For the best results, allow ample time for the fluff to chill for several hours or overnight. This is the perfect kind of dessert that can be made in advance to save time.
- Store prepared Hawaiian Pineapple Coconut Fluff chilled in the refrigerator for up to 4-5 days.
More Easy Dessert Recipes to Make
- You may also like my recipe for Pistachio Fluff a.k.a. Watergate Salad.
- No Bake Cherry Cheesecake is a delicious option year-round.
- These Chocolate Coconut Toffee Bars don't require any oven time at all.
- No Bake Lemon Bliss Cheesecake.
- Cherry Pie Fluff is so good you may want to double the recipe!
- No Bake Banana Pudding Pie is a real crowd pleaser.
- Death By Chocolate Eclair Cake is a chocolate lovers dream dessert.
- Blueberry Fluff from Bread Booze and Bacon.
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Helpful Kitchen Items:
Hawaiian Pineapple Coconut Fluff
Ingredients
- ½ cup chopped macadamia nuts toasted and cooled
- 2 3.4 oz 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
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 ½ cup whipped cream and 1 tablespoon 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
- If you're unable to find coconut cream pudding mix use cheesecake or white chocolate flavored pudding, adding 1-2 teaspoons of coconut extract and 1 loosely packed cup of flaked coconut.
- If preferred, pecans or walnuts may be used in place of macadamia nuts.
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Sandy
Can’t find coconut cream instant pudding what a better substitute. Thanks
Melissa
You could use cheesecake or white chocolate flavored pudding, adding 1-2 teaspoons of coconut extract and 1 loosely packed cup of flaked coconut.
Sandy Frank
Thanks
Brenda
We are coconut lovers. Would it be ok to add more real coconut or would it be too much?
Melissa
You could add more coconut to this, sure.
Sabrina
Hello, have you ever tried it with any other than cherries. Not a big fan of the cherries 😊
Melissa
I suppose you could omit them, if you don't care for cherries.
Joyce
Can you freeze the Hawaiian Pineapple Coconut Fluff
Melissa
You can, sure.
Jeany
Can you tell me how I can scale this down? It’s just 2 of us. I would love to try it. Looks delicious. Thanks
Melissa
Hi Jeany, I'm not sure I have an easy answer. All of the ingredients could be halved but, alas that would lead to waste, i.e. sweetened condensed milk. You might consider making a full recipe and freezing half.
Judi
When I was very young, in the 1950s, my mother taught me to make one something like this. I think we used vanilla pudding, tho, and pecans. The rest is the same. There were times we would use pistachio pudding or any jello, espacially red at Christmas. I think the reason it doesn't get runny is because you don't add any other liquid for the pudding or jello.
Melissa
Yes, it's true, fluff recipes have many variations. Thanks for visiting!
L. A. Bad
So, 28 oz. of crushed pineapples total? Also, with all the liquids from the pineapples, wouldn't it be too runny? Love to try this. Thanks.
Melissa
That's correct, it doesn't turn out runny as you can see in the images.
Danielle
Could I leave out the sweetened condensed milk to cut the sugar?
Melissa
No, that's an important ingredient in this recipe.
Lynne | 365 Days of Baking and More
I can't get over how every single bite is full of SO much flavor! Great recipe, Melissa!!
Melissa
Thanks Lynne!
Dianne
It states two different sizes of cans of crushed pineapples. Is thT correct or a misprint.? Thanks want to try looks so good
Melissa
It is correct. Use one can of each size just as the recipe states.
Eileen
The description & the instructions refer to whipped cream but the ingredient list calls for whipped topping. Which is correct? I'd prefer real whipped cream but I'm not sure how many cups of cream(before whipping) would equal the 16 oz mentioned in the ingredient list. Thanks!
Melissa
I mention fresh whipped cream in this recipe as an "if you prefer" so they're both correct. Use the equivalent amount of fresh whipped cream as whipped topping called for, if that is your preference.