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Hawaiian Pineapple Coconut Fluff

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.

Hawaiian Pineapple Coconut Fluff

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.

Hawaiian Pineapple Coconut Fluff

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.

Hawaiian Pineapple Coconut Fluff

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Hawaiian Pineapple Coconut Fluff
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Hawaiian Pineapple Coconut Fluff

Prep Time15 minutes
Chill Time4 hours
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: hawaiian-pineapple-coconut-fluff
Servings: 12 servings
Calories: 375kcal
Author: Melissa Sperka


  • 1/2 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


  • 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.


  • 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.


Serving: 1serving | Calories: 375kcal | Carbohydrates: 57g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 272mg | Potassium: 21mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. I have made various Fluff versions of this dessert salad in the past, but not exactly this one. I am planning on making it tomorrow. Hopefully it will set up using 1 small box of instant Pudding mix(cheesecake)flavor. I will substitute the cherries for mandarin oranges, also adding 1 cup of sweetened flaked coconut. I do have whole Macadamia nuts,, so I will break them up and add in. Also thinking about adding a teaspoon of Rum Extract.

    1. You could use cheesecake or white chocolate flavored pudding, adding 1-2 teaspoons of coconut extract and 1 loosely packed cup of flaked coconut.

    1. 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.

  2. 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.

  3. 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.

  4. It states two different sizes of cans of crushed pineapples. Is thT correct or a misprint.? Thanks want to try looks so good

  5. 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!

    1. 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.

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