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Hawaiian Pineapple Coconut Fluff

A tropical, no-fuss dessert made with pineapple, coconut, and marshmallows, perfect for potlucks and gatherings.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American, Hawaiian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup chopped macadamia nuts, toasted and cooled Toast until fragrant.
  • 2 boxes coconut cream instant pudding mix (3.4 oz each)
  • 20 oz can crushed pineapple, with juice
  • 8 oz can crushed pineapple, with juice
  • 14 oz can sweetened condensed milk
  • 1 jar maraschino cherries, well drained (16 oz) Drain well to avoid watery fluff.
  • 3 cups mini marshmallows
  • 16 oz frozen whipped topping, thawed (such as Cool Whip) Use full-fat for best texture.

Method
 

Preparation
  1. Toast the chopped macadamia nuts in a dry skillet over medium heat until lightly golden and fragrant. Remove from heat and allow to cool completely.
  2. In a large mixing bowl, add both boxes of coconut cream instant pudding mix.
  3. Pour in the 20 oz can of crushed pineapple with juice and the 8 oz can of crushed pineapple with juice. Stir until the pudding mix is fully dissolved and thickened slightly.
  4. Pour in the sweetened condensed milk and stir until the mixture becomes smooth and creamy.
  5. Gently stir in the well-drained maraschino cherries and mini marshmallows.
  6. Fold in the thawed whipped topping until the fluff is light and fully blended.
  7. Sprinkle in the cooled toasted macadamia nuts and gently fold them in.
  8. Cover the bowl and refrigerate for at least 2 hours before serving chilled.

Notes

Keep any leftovers covered in the refrigerator for up to 3 days. The marshmallows will soften over time, so enjoy within the first 48 hours for the best texture.