This island inspired Hawaiian Pineapple Coconut Lush features the flavor combination of crushed pineapple, coconut cream and macadamia nuts. It requires a simple preparation for each layer and a short bake time for the yummy crust. Once all the layers have been assembled, chill thoroughly and it’s ready to cut and enjoy.
Easy Hawaiian Pineapple Coconut Lush Recipe
These layered lush desserts are one that I refer to as the “desserts with a thousand names.” They come in many flavors and the process for making them is essentially the same. How do you make Hawaiian Pineapple Coconut Lush? Toss together crushed vanilla wafer crumbs with macadamia nuts, white chocolate baking chips and melted butter. Press the mixture into the bottom of a 13 x 9 inch baking dish, then bake until golden and cool. Whip together cream cheese with sugar and whipped topping for the next layer, then top with pineapple infused coconut cream pudding. Frost the top with whipped topping and garnish with toasted coconut, more macadamia nuts and maraschino cherries. Chill thoroughly then cut and serve.
How to Make the Best Hawaiian Pineapple Coconut Lush
This Hawaiian inspired lush variation was developed out of my love for layered desserts. It’s unapologetically rich and it makes for an all occasion sweet treat. Take it to your next office, neighborhood or church potluck or serve it at a casual backyard soiree. It won’t last long regardless of the occasion.
- Ingredients you’ll need to make homemade Hawaiian Pineapple Coconut Cream Lush: Crushed vanilla wafer crumbs, melted butter, chopped macadamia nuts, white chocolate baking chips, whipped topping (i.e. Cool whip or similar) two boxes instant coconut cream pudding mix, milk or half and half, plain cream cheese, powdered sugar, crushed pineapple and sweetened flaked coconut. To decorate as pictured you’ll also need maraschino cherries (with stems).
- Kitchen tools you’ll need: A medium bowl to make the crust, a large bowl, measuring cups and spoons, rubber spatula, sharp knife and cutting board or nut chopper, hand mixer or stand mixer and an offset spatula. You’ll also need a skillet or sheet pan for toasting the coconut in the oven.
- If you prefer, you can swap out the crushed vanilla wafers for graham cracker crumbs.
- If you choose to use chopped macadamia nuts purchased from the grocery store, please note that you may need to chop them a bit finer so they will fully combine with the rest of the crust ingredients. You can do this by hand with a sharp knife or use a nut chopper. They don’t need to be finely ground but large pieces won’t work here.
- Make this dessert the night before you plan on serving it to give it plenty of chill time to set-up to perfection. Just before serving top with toasted coconut, whipped cream and the proverbial cherry on top then serve.
- Store Pineapple Coconut Lush chilled in the refrigerator for up 4 days.
More Layered Desserts and Lush Recipes to Make
I have many variations of layered lush desserts in the recipe index. More easy dessert recipes you may also like to try:
- This Chocolate Fudge Lush recipe is the first flavor I ever tried. I was hooked.
- Banana Pudding Lush is a combination of two favorites.
- Lemon Lush is ideal for your Spring celebrations.
- Caramel Banana Pudding Lush combines two flavors into one decadent dessert.
- Black Forest Lush is a chocolate cherry extravaganza.
- This seasonal variation Pumpkin Spice Lush is the perfect alternative to pumpkin pie for Thanksgiving.
- No worries about melting ice cream when you serve this Banana Split Lush.
- Mint Chocolate Chip Lush from Crazy for Crust.
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Helpful Kitchen Items:
Hawaiian Pineapple Coconut Lush
- 1 3/4 cup vanilla wafer crumbs
- 1/2 cup macadamia nuts roughly chopped
- 1/3 cup white chocolate chips
- 1/2 cup sweetened flaked coconut divided
- 1/2 cup butter melted
- 2 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 8 oz can crushed pineapple, drained
- 1 16 oz frozen whipped topping thawed, divided
- 2 3.4 oz boxes instant coconut pudding mix
- 4 cups whole milk or half & half
- 16 maraschino cherries with stems
- Preheat the oven to 350°F. Lightly spray the bottom of a 13 x 9 inch baking dish with cooking spray.
- In a medium-size mixing bowl toss together the vanilla wafer crumbs, macadamia nuts, white chocolate chips, 1/4 cup flaked coconut and melted butter.
- Press firmly onto the bottom of the baking dish. Bake for 20-25 minutes until lightly golden and set. Cool completely.
- Increase the oven temperature to broil. Spread the remaining coconut on a baking sheet. Toast for 4-5 minutes stirring periodically. Do not walk away. Cool completely.
- To assemble: In a medium size mixing bowl using an electric mixer, whip together the cream cheese and powdered sugar until smooth, Mix-in the crushed pineapple and 1/3 of the whipped topping by hand. Spread over the cooled crust.
- In the same bowl, whip together the pudding mix and milk until thickened but pourable. Pour evenly over the pineapple layer.
- Frost the top with the remaining whipped topping. Garnish with toasted coconut and maraschino cherries.
- Chill for 4 hours to set before cutting into pieces. Store leftovers chilled.