Hawaiian Pineapple Coconut Fluff

To make this creamy tropical dessert, you’ll need the following ingredients:

1 can (20 ounces) crushed pineapple, drained
1 cup shredded sweetened coconut
1 package (3.4 ounces) instant vanilla pudding mix
1 cup sour cream
1 container (8 ounces) whipped topping (such as Cool Whip), thawed
1/2 cup chopped macadamia nuts (optional, for crunch)
1/2 cup mini marshmallows (optional, for extra fluffiness)

How to Make Hawaiian Pineapple Coconut Fluff
Step 1: Prep the Ingredients

Drain the crushed pineapple thoroughly to remove excess liquid. Too much moisture can make the dessert runny.
Toast the shredded coconut and macadamia nuts if desired for added flavor. Simply spread them on a baking sheet and toast in a 350°F (175°C) oven for 5–7 minutes, watching closely to prevent burning.

Step 2: Mix the Base

In a large mixing bowl, combine the drained pineapple, shredded coconut, and instant vanilla pudding mix. Stir until the pudding mix evenly coats the pineapple and coconut.

Step 3: Add Creamy Elements

Fold in the sour cream, ensuring the mixture is smooth and well combined. Then gently fold in the whipped topping to create a fluffy, creamy texture.

Step 4: Customize

If you’re using mini marshmallows or macadamia nuts, gently stir them in at this stage. Be careful not to overmix, as you want to keep the fluff light and airy.

Step 5: Chill and Serve

Cover the bowl and refrigerate the fluff for at least 1–2 hours to allow the flavors to meld and the texture to set. Serve cold, garnished with extra coconut, nuts, or a cherry on top for a festive touch.

Tips for the Best Hawaiian Pineapple Coconut Fluff

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