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Hawaiian Pineapple Coconut Fluff

This Hawaiian Pineapple Coconut Fluff recipe comes together in a snap. It features coconut cream pudding, crushed pineapple and maraschino cherries combined with mini marshmallows, toasted macadamia nuts and a generous helping of whipped cream turning this island inspired goodness into a no-bake sensation. It’s perfect for serving at your next picnic, holiday meal or backyard soiree.

Easy Hawaiian Pineapple Coconut Fluff Recipe Fluff desserts are almost too good to be true. The ingredients don’t require any cooking at all and they come together with ease eliminating the need for special equipment. All that’s needed is a large mixing bowl and spatula with a little elbow grease to combine the dreamy flavors. During warm weather months no-cook desserts rotate through my kitchen on a regular basis. They’re quick, easy and versatile and tend to be a family favorite sweet treat.

How to make Hawaiian Pineapple Coconut Fluff: (Scroll down for full printable recipe.)

Toast Nuts – 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.
Pudding Mix – Mix together the pudding mix, crushed pineapple, and condensed milk, Stir until the instant pudding has dissolved. (Do not drain the crushed pineapple)
Mix-ins – Fold in the maraschino cherries, marshmallows, whipped topping and toasted macadamia nuts until fully combined. Reserve about 1/2 cup whipped cream and 1 Tbsp of nuts for garnishing.
Refrigerate – Cover and chill for at least 4 hours before serving.
Garnish with additional whipped cream, reserved nuts and maraschino cherries, if desired.


1 can (20 oz) crushed pineapple, drained
1 can (14 oz) sweetened condensed milk
1 container (8 oz) whipped topping, thawed
1/2 cup shredded coconut, toasted
1/2 cup mini marshmallows (optional)
1/2 cup chopped nuts (like macadamias or almonds), toasted
Additional shredded coconut and pineapple chunks for garnish
Fresh mint leaves for garnish

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In a large bowl, combine the drained crushed pineapple and sweetened condensed milk. Mix well.

Gently fold in the whipped topping until no streaks remain.

Stir in the toasted shredded coconut and mini marshmallows if using.

Refrigerate the mixture for at least 2 hours to allow the flavors to meld and the fluff to set.

Before serving, fold in half of the toasted chopped nuts, reserving the rest for garnish.

Serve the fluff in individual bowls or a large serving dish. Top with additional pineapple chunks, a sprinkle of the remaining toasted nuts, and more shredded coconut.

Garnish with fresh mint leaves for a pop of color and a fresh flavor.

This Hawaiian Pineapple Coconut Fluff is a no-bake dessert that brings a taste of the tropics to your table and is perfect for warm weather or anytime you need a sweet escape.

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