Hawaiian Pineapple Coconut Fluff (Print version)

A creamy no-bake Hawaiian pineapple coconut fluff loaded with crushed pineapple, mini marshmallows, and sweet coconut. Ready in 10 minutes plus chill time.

# Ingredients:

For the fluff

01 - 1 can (20 oz / 565 g) crushed pineapple in juice, undrained

02 - 1 package (3.4 oz / 96 g) instant vanilla pudding mix

03 - 1 container (8 oz / 225 g) frozen whipped topping, thawed

04 - 1 1/2 cups (90 g) mini marshmallows

05 - 1 cup (85 g) sweetened shredded coconut

06 - 1/2 cup (75 g) maraschino cherries, drained and halved

07 - 1/2 cup (60 g) macadamia nuts, chopped

08 - 1 teaspoon vanilla extract

# Instructions:

01 - Pour the crushed pineapple with its juice into a large bowl and sprinkle the dry pudding mix over the top. Stir for about two minutes until the powder disappears and the mixture starts to thicken.

02 - Add the thawed whipped topping and fold gently with a spatula until no streaks remain. Do not stir aggressively or you will deflate the mixture.

03 - Fold in the mini marshmallows, coconut, cherries, macadamia nuts, and vanilla extract. Distribute everything evenly without overworking the cream.

04 - Cover the bowl and refrigerate for at least two hours, or overnight if you can wait. The marshmallows need time to soften and the flavors need time to marry.

05 - Give it a gentle stir, then scoop into a serving bowl. Top with extra coconut or a few whole cherries if you want it to look fancy.

# Good to know:

01 - Best after chilling at least 2 hours.

02 - Serve cold.

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