Tropical Pineapple Fluff (Print version)
Creamy no-bake Tropical Pineapple Fluff with pineapple, coconut, marshmallows, oranges, cherries, and toasted macadamias.
# Ingredients:
For the creamy base
01 -
1 can (20 oz / 567 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
For the fruit and crunch
04 -
1 cup (50 g) miniature marshmallows
05 -
1 cup (85 g) sweetened shredded coconut, plus more for garnish
06 -
1 can (11 oz / 312 g) mandarin orange segments, drained well
07 -
1/2 cup (65 g) chopped macadamia nuts or pecans, lightly toasted
08 -
1/3 cup (55 g) maraschino cherries, drained, patted dry, and quartered, plus more for garnish
09 -
1 teaspoon finely grated lime zest, optional
# Instructions:
01 -
Leave the crushed pineapple undrained. Drain the mandarin oranges and cherries well, then pat the cherries dry before chopping.
02 -
In a large bowl, stir the crushed pineapple with its juice and the dry vanilla pudding mix until smooth. Let it stand for 3 minutes to thicken.
03 -
Add the thawed whipped topping and fold gently with a spatula until the mixture is creamy and evenly combined.
04 -
Fold in the marshmallows, coconut, mandarin oranges, toasted nuts, chopped cherries, and lime zest if using. Fold lightly so the oranges do not break apart.
05 -
Cover and refrigerate for at least 2 hours, or up to 24 hours, until cold and softly set.
06 -
Stir once before serving. Top with extra coconut, cherries, and a few chopped nuts, then serve cold.
# Good to know:
01 -
Plan for at least 2 hours of chilling time before serving.
02 -
Use the pineapple juice from the can because it thickens the pudding mix.
03 -
Best served within 24 hours, though leftovers keep for up to 3 days.