Hawaiian Pineapple Coconut Fluff

When the warm weather hits, there’s nothing quite like a cool, creamy, utterly dreamy dessert to transport you straight to an island-inspired paradise. This Hawaiian Pineapple Coconut Fluff checks ALL those refreshing boxes and then some!

We’re talking an airy, fluffy cloud of sweetened coconut pudding folded together with bursts of tangy crushed pineapple, tropical maraschino cherries, and toasty macadamia nuts to add the perfect crunch. It’s then all enveloped in luscious whipped cream and pillowy marshmallows for a texture straight out of fluffy, creamy dessert heaven.

The best part? This taste of the tropics is outrageously easy to whip up with zero baking required. Just a few simple stirs is all it takes to let those nostalgic, vacation-worthy flavors blend into pure spoon-licking nirvana.

It all starts with creating a coconut pudding base using instant pudding mix, sweetened condensed milk, and all those crushed pineapple juices. That luscious tropical sweetness sets the stage for folding in all the wildly fun mix-ins.

Chewy mini marshmallows, tangy maraschino cherries, and buttery toasted macadamia nuts get enrobed in that coconut-pineapple pudding cloud. A blanket of lush whipped topping seals the heavenly deal before the whole thing gets chilled into sweet, creamy submission.

Once set, each bite is a glorious spoonful of nostalgic tropical flavors. The textures! The sweetness! The playful fruity notes that transport you to your happy place. It’s like a childhood ambrosia salad catapulted to mature, fancy-dessert status with all the coconut, pineapple and macadamia nut vibes.

This fluff is also endlessly adaptable for customizing to your taste. Not a fan of maraschino cherries? Leave ’em out! Want extra crunch? Add some toasted coconut or chopped pecans. A splash of rum or pineapple juice takes it full cabana cocktail. Make it yours!


1/2 cup macadamia nuts, toasted and chopped

2 (3.4 oz) packages coconut cream instant pudding mix

1 (20 oz) can crushed pineapple with juices

1 (8 oz) can crushed pineapple with juices

1 (14 oz) can sweetened condensed milk

1 (16 oz) jar maraschino cherries, drained

3 cups mini marshmallows

1 (16 oz) container frozen whipped topping, thawed

Additional whipped cream, cherries, nuts for garnish (optional)


Toast the macadamia nuts on a baking sheet at 350°F for 4-6 minutes until fragrant. Allow to cool completely.

In a large bowl, whisk together the pudding mixes, both cans of crushed pineapple with juices, and the sweetened condensed milk until fully combined and thickened.

Fold in the marshmallows, cherries, whipped topping, and 3/4 of the toasted macadamia nuts until fully incorporated.

Cover and refrigerate for at least 4 hours to allow flavors to meld and set.

When ready to serve, give it one more gentle stir. Garnish with remaining whipped cream, cherries, and macadamia nuts if desired.


For extra coconut flavor, add 1-2 tsp coconut extract or 1 cup shredded coconut.

Pecans or walnuts can be substituted for macadamia nuts.

Can add a splash of rum or pineapple juice if desired.

Leftovers will keep refrigerated for 3-4 days.

This heavenly, creamy-dreamy Hawaiian pineapple coconut fluff is a true taste of tropical paradise! Perfect make-ahead dessert for all your spring and summer parties.



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