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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