No bake desserts like this Hawaiian Pineapple Coconut Fluff come together in a snap. Coconut cream pudding mixed with crushed pineapple, maraschino cherries, mini marshmallows and toasted macadamia nuts are combined with whipped cream to to turn this goodness into a no-bake sensation. It’s perfect for serving at your next picnic, holiday meal or backyard soiree.
No Bake No Fuss
Fluff desserts are almost too good to be true. The no-cooking-required ingredients 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 otherwise known as a triple threat. I think it’s fun too, that these “fluffy” desserts have so many names. I’ve heard Watergate salad called “green stuff” or “green goop” and pretty-in-pink Cherry Pie Fluff referred to as “pink fluffin’ stuff.”
This Hawaiian pineapple-coconut variation was a rainy afternoon kitchen experiment that went wildly right. It can be served at a backyard barbecue or neighborhood picnic but, it’s equally deserving to be enjoyed at your holiday table next to the Christmas and Easter hams. In keeping with the island theme I used macadamia nuts but, you can swap those out for pecans or walnuts, if preferred. For the best results, chill thoroughly then pass out spoons and enjoy.
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Helpful Kitchen Items:
Hawaiian Pineapple Coconut Fluff
Ingredients
- 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
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
Melissa
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Eileen says
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 says
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.
Dianne says
It states two different sizes of cans of crushed pineapples. Is thT correct or a misprint.? Thanks want to try looks so good
Melissa says
It is correct. Use one can of each size just as the recipe states.
Lynne | 365 Days of Baking and More says
I can’t get over how every single bite is full of SO much flavor! Great recipe, Melissa!!
Melissa says
Thanks Lynne!
Danielle says
Could I leave out the sweetened condensed milk to cut the sugar?
Melissa says
No, that’s an important ingredient in this recipe.
L. A. Bad says
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 says
That’s correct, it doesn’t turn out runny as you can see in the images.