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Hawaiian Pineapple Coconut Fluff

Hawaiian Pineapple Coconut Fluff

Course Dessert
Cuisine American
Keyword hawaiian-pineapple-coconut-fluff
Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings 12 servings
Calories 375kcal
Author Melissa Sperka


  • ½ 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


  • 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 ½ 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.


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


Serving: 1serving | Calories: 375kcal | Carbohydrates: 57g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 272mg | Potassium: 21mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg