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.

Ingredients to Make 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 to make a pineapple fluff recipe, is a large mixing bowl and spatula with a little elbow grease to combine the flavors. During warm weather months no-bake desserts are ideal for picnics, potlucks and can even be served as a side dish like a fruit salad. Fluff salads are quick, easy and versatile with a creamy texture the whole family will love. Ingredients to make pina colada flavor Hawaiian Pineapple Coconut Fluff: (Scroll down for full printable recipe card.)

Instant Pudding – Two boxes of coconut cream instant pudding mix forms the base of the fluff.
Nuts – Macadamia nuts, preferably lightly toasted and chopped.
Fruit – Crushed pineapple and maraschino cherries.
Liquid – Sweetened condensed milk adds richness.
Marshmallows – Mini marshmallows add texture to the pudding mixture.
Cool Whip – Frozen whipped topping adds the “fluff”. You can use a private label store brand.

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.

Heat Oven and Toast Nuts – Spread chopped macadamia nuts in a single layer on a baking sheet. Toast for 4-6 minutes. Cool completely.
Pudding Mix – Mix together the pudding mix, crushed pineapple, and condensed milk. Stir until the instant pudding has dissolved. (Do not drain the crushed pineapple)
Mix-Ins – Fold in the maraschino cherries, marshmallows, whipped topping and toasted macadamia nuts into the pudding mixture until fully combined. Reserve about 1/2 cup whipped cream and 1 Tbsp of nuts for garnishing.
Refrigerate – Cover and chill for at least 4 hours before serving.
Serve – Garnish with additional whipped cream (or cool whip), reserved nuts and maraschino cherries.

Tips for Making Hawaiian Pineapple Coconut Fluff

Kitchen Tools You’ll Need: A large bowl, large spoon or rubber spatula, measuring cups and spoons.
You Can Make this Coconut Fluff by Hand: It’s not necessary to use a hand mixer to make this fluff salad recipe. You can if you like of course, but it’s not necessary.
Toasting the Nuts Adds Flavor: 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.
Chill Thoroughly Before Serving: For the best results, allow ample time for the fluff to chill in the fridge for several hours or overnight. This is the perfect kind of dessert that can be made in advance to save time.
When to Serve Pineapple Fluff Salad: This sort of no-cook dessert is an outstanding choice for quick family desserts, entertaining, summer cookouts, picnics, potlucks and holiday celebrations.

Recipe Variations

Instant Pudding: If you’re unable to find instant coconut cream pudding mix use instant cheesecake pudding mix or instant white chocolate pudding mix, adding 1-2 teaspoons of coconut extract and 1 loosely packed cup of shredded flaked coconut. You could use instant vanilla pudding mix in a pinch, making the same adjustments.
Nuts Substitutions: 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.
Flavorings: You could add one teaspoon rum extract for a pina colada fluff flavor.

Storage and Leftovers

Leftovers: Store prepared Hawaiian Pineapple Coconut Fluff in an airtight container chilled in the refrigerator for up to 4-5 days.
Freezer: You can freeze fluff salads for up to 1 month. Thaw in the fridge and give it a good stir prior to serving.

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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