Hawaiian Pineapple Coconut Fluff

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:

• Mixing Bowl Set
• Electric Hand Mixer
• Porcelain Serving Bowls
• Silicone Spatulas

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Hawaiian Pineapple Coconut Fluff

Prep Time15 mins

Chill Time4 hrs

Course: Dessert

Cuisine: American

Keyword: hawaiian-pineapple-coconut-fluff

Servings: 12

Author: Melissa Sperka

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

If preferred, pecans or walnuts may be used in place of macadamia nuts.

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