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Hawaiian Pineapple Coconut Lush

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.

Hawaiian Pineapple Coconut Lush

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?

  • Crust – 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.
  • Cream Cheese Layer – Whip together cream cheese with sugar and crushed pineapple then fold in whipped topping.Spread over the cooled crust.
  • Pudding Layer – In the same bowl whip together the pudding mix and milk until thickened but pourable. Pour evenly over the cream cheese-pineapple layer.
  • Frosting – Spread the top with the remaining whipped topping. Garnish with toasted coconut and maraschino cherries.
  • Chill for 4 hours to set before cutting into pieces.
Hawaiian Pineapple Coconut Lush

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.
Hawaiian Pineapple Coconut Lush

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:

Hawaiian Pineapple Coconut Lush

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Hawaiian Pineapple Coconut Lush

Prep Time25 minutes
Cook Time25 minutes
Chill time4 hours
Total Time4 hours 50 minutes
Course: Dessert
Cuisine: American, Southern
Keyword: hawaiian-pineapple-coconut-lush
Servings: 16 pieces
Calories: 424kcal
Author: Melissa Sperka


  • 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.
  • Crust: 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.
  • 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 cream cheese-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.


To decorate the top as pictured additional whipped cream will be needed.


Serving: 1serving | Calories: 424kcal | Carbohydrates: 48g | Protein: 4g | Fat: 25g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 313mg | Potassium: 127mg | Fiber: 1g | Sugar: 35g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. That’s why I’m asking. I live in Canada 🇨🇦. I will try it with lemon pudding and add some coconut flakes. Thanks.

  2. Looks wonderful and I would love to try this but I don’t think I can get my hand on coconut pudding. Is there something else that will do?

    1. You can make this with any flavor pudding you like. You possibly could adapt with a homemade coconut custard. Coconut cream instant pudding isn’t that difficult to find if you’re in the US.

    2. Could you possibly use a different nut? If so recommendations? My husband cannot tolerate macadamia nuts. Thank you

  3. I have a question. I can only find salted macadamia nuts at the store. Is this what you use with this cake? Or do I need to look at other stores for plain macadamia nuts? Thanks.

    1. I use plain macadamia nuts for this but, sweet and salty is delicious. Look on the baking aisle they’re usually with the other packages of chopped nuts.

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