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Infinitely malleable, this fluff may be tailored to suit your preferences. Are maraschino cherries not your thing? Dismiss them! Prefer a crunchier snack? Toss in some chopped pecans or toasted coconut. Full cabana drink perfection is achieved with a dash of pineapple juice or rum. Adopt it as your own!
The ezoic
This Hawaiian Pineapple Coconut Fluff is a show-stopping dessert in and of itself, but it’s the perfect treat to whip up ahead of time for any spring or summer gathering. No matter the occasion—a baby shower, a backyard BBQ, or Fourth of July celebration—it is sure to be the most beloved by everyone because to its fluffy and creamy texture.
Put it in the fridge for a few hours to firm up into creamy-dreamy perfection after whipping up that delicious tropical foundation and folding in all the whimsical mix-ins. The best way to get that chilled, creamy, nostalgic island taste is to make it ahead of time so the flavors can combine.
The ezoic
From personal experience, I can tell you that I have seen close friends and relatives returning for “one more bite” around twelve times in a row. That’s how enticing and satisfying it is! Utopia in dessert form, this Hawaiian fluff is perfect for individuals who like pineapple and coconut flavors but are looking for something a little fancier than their childhood ambrosia salad.
In other words, prepare ready to have your mind blown to a tropical paradise as soon as you take a mouthful. For all your spring and summer gatherings or if you just want to indulge in a small slice of paradise, this Hawaiian Pineapple Coconut Fluff is the perfect make-ahead dessert. It’s delightfully lovely, and it will wow your guests.
What You Need for Hawaiian Pineapple Coconut Fluff:
Toasted and sliced macadamia nuts, half a cup
Two containers of quick coconut cream pudding mix, each 3.4 ounces
One 20-ounce can of pineapple chunks with juices
Crushed pineapple with juices, one 8-oz can
sweetened condensed milk, one can (14 oz.)
One 16-ounce jar of drained maraschino cherry
Mini marshmallows, 3 cups
First, defrost one 16-oz jar of whipped topping.
You may top it with more whipped cream, cherries, or nuts if you choose.
Instructions:
To make the macadamia nuts aromatic, toast them on a baking pan at 350°F for four to six minutes. Let it cool entirely.
Combine the pudding mixes, crushed pineapple with contents from both cans, and sweetened condensed milk in a large bowl. Whisk until well blended and thickened.
After toasting three quarters of the macadamia nuts, add the marshmallows, cherries, whipped topping, and mix till combined.
To let the flavors combine and solidify, cover and chill for at least four hours.
Just before serving, give it a quick stir again. Cherry and macadamia nut garnishes, if preferred, may be added on top of the whipped cream.
Notes:
One to two teaspoons of coconut essence or one cup of shredded coconut can give it a more coconutty taste.
Instead of macadamia nuts, you may use walnuts or pecans.
If you’d like, you may add a little rum or pineapple juice.
Refrigerated, leftovers will keep for three to four days.
Indulge in the flavor of paradise with this exquisite, creamy-dreamy Hawaiian pineapple coconut fluff. An ideal dessert to whip up in advance and serve at any number of s