Hawaiian Pineapple Coconut Fluff is a creamy no-bake dessert salad of crushed pineapple and pineapple tidbits, vanilla pudding, sweet coconut, mini marshmallows and fluffy whipped topping. It takes 10 minutes to stir together, chills for an hour and serves eight, so it is an easy potluck, cookout or holiday side.
How to make Hawaiian pineapple fluff: Stir well-drained crushed pineapple with instant vanilla pudding mix until smooth. Mix in shredded coconut and mini marshmallows, fold in pineapple tidbits and then whipped topping, and refrigerate for at least one hour before serving.
Why You’ll Love It
- No oven: stir, fold and chill.
- Ten minutes of prep: pantry cans and a tub of whipped topping.
- Two kinds of pineapple: crushed for flavor all through, tidbits for juicy bites.
- Light and fluffy: a cool, sweet dessert for warm days.
Ingredient Notes
Crushed pineapple: One 20-ounce can, drained very well. It blends with the pudding mix to make the creamy, pineapple-flavored base. I press it in a fine sieve with the back of a spoon, because extra juice makes the fluff runny.
Pineapple tidbits: One 8-ounce can, well drained. They give the fluff juicy pieces of fruit to bite into.
Instant vanilla pudding mix: One 3.4-ounce box, dry. It thickens the pineapple and gives the fluff a creamy vanilla flavor. Use instant, not cook-and-serve.
Coconut and marshmallows: A cup and a half each of sweetened shredded coconut and mini marshmallows. The coconut adds a chewy, tropical note, and the marshmallows soften slightly as the fluff chills.
Whipped topping: One 8-ounce tub, thawed. It makes the fluff light and airy; fold it in gently so it keeps its volume.
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Ingredients
- 1 can crushed pineapple (20 ounces), thoroughly drained
- 1 package instant vanilla pudding mix (3.4 ounces)
- 1 1/2 cups sweetened shredded coconut
- 1 1/2 cups mini marshmallows
- 1 can pineapple tidbits (8 ounces), well drained
- 1 container whipped topping (8 ounces), thawed
- Maraschino cherries, for garnish (optional)
How to Make Hawaiian Pineapple Coconut Fluff
1. Mix the base. Drain the crushed pineapple and pineapple tidbits thoroughly. In a large bowl, combine the crushed pineapple and the dry instant vanilla pudding mix. Stir until fully blended and smooth.
2. Add the coconut and marshmallows. Stir in the shredded coconut and mini marshmallows until evenly mixed, then fold in the pineapple tidbits.
3. Fold in the topping. Gently fold in the thawed whipped topping so the fluff stays light and airy.
4. Chill. Spoon the fluff into a serving bowl or individual cups, smooth the top and refrigerate for at least one hour to set.
5. Serve. Garnish with maraschino cherries if you like, and serve chilled.
How to Keep Fluff Thick, Not Runny
Drain the pineapple really well. This is the most important step. Canned pineapple holds a lot of juice, and every extra spoonful thins the pudding and makes the fluff watery as it sits.
Stir the pudding mix into the pineapple until it is completely smooth before adding anything else. The pudding needs a few minutes to thicken the pineapple into a creamy base that can hold the marshmallows and coconut.
Fold, do not stir, when the whipped topping goes in. Use a wide spatula and turn the mixture over gently from the bottom until no white streaks remain. Stirring hard knocks the air out and leaves the fluff dense.
Making It Ahead
Pineapple fluff is a great make-ahead dessert. It needs at least an hour in the refrigerator to set, and it holds well overnight, so you can make it the night before a party.
After a night in the fridge, the marshmallows soften and the coconut absorbs a little moisture, so the texture turns creamier. If you want the coconut to stay chewy, stir in half of it before chilling and sprinkle the rest on top just before serving. I add the cherries at the last minute too, so their juice does not bleed pink into the fluff.
Tips for Success
Why is my fluff watery?
The pineapple was not drained enough. Press it in a sieve, and serve the fluff within a day or two for the best texture.
Why is it lumpy?
The pudding mix was not fully blended into the pineapple. Stir it until smooth before adding the other ingredients.
Why is it flat and dense?
The whipped topping was stirred in too hard. Fold it in gently, and use it fully thawed but still cold.
Variations
- Toasted coconut: toast the coconut for a nuttier flavor and more texture.
- More tropical fruit: fold in diced mango or papaya.
- Nuts: add chopped macadamia nuts or pecans for crunch.
- Coconut pudding: use coconut cream instant pudding instead of vanilla.
Another fluff-style favorite is Snickers Salad, with crisp Granny Smith apples, chopped candy bars and a caramel drizzle on top.
Another pineapple recipe to try is Paula Deen Pineapple Casserole, a Southern side dish that serves 8.
Storage
Keep the fluff covered in the refrigerator and serve it cold. Do not leave it out for more than 2 hours, and follow USDA FSIS guidance to eat leftovers within 3 to 4 days. It does not freeze well.
What to Serve With It
Serve it as a side at a barbecue, next to ham at a holiday dinner, or as a light dessert. For more pineapple desserts, try pineapple coconut surprise cake, pineapple bake or no-bake pineapple cream dessert. For another fluffy salad, there is Creamsicle orange fluff, and for a Hawaiian-style dinner, sweet Hawaiian crockpot chicken and pineapple pork loin.
Frequently Asked Questions
How do you make pineapple fluff?
Stir drained crushed pineapple with instant vanilla pudding mix, add coconut, marshmallows and pineapple tidbits, fold in whipped topping, and chill for an hour.
Can I make pineapple fluff the night before?
Yes. It holds well overnight in the refrigerator; the marshmallows soften and it turns creamier.
Can I use cook-and-serve pudding?
No. Cook-and-serve pudding needs heat to thicken, so it stays gritty and thin in a no-bake fluff. Use instant pudding mix.
Can I use homemade whipped cream?
Yes, but whip it to stiff peaks with a little powdered sugar. Whipped topping is more stable over a long chill.
Final Notes
Drain the pineapple well and fold the whipped topping in gently. If you have a question or make it, tell me how it turned out in the comments.
Hawaiian Pineapple Coconut Fluff
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Ingredients
- 1 can crushed pineapple 20 ounces, thoroughly drained
- 1 package instant vanilla pudding mix 3.4 ounces
- 1 1/2 cups sweetened shredded coconut
- 1 1/2 cups mini marshmallows
- 1 can pineapple tidbits 8 ounces, well drained
- 1 container whipped topping 8 ounces, thawed
- maraschino cherries for garnish, optional
Instructions
- Drain the crushed pineapple and pineapple tidbits thoroughly. In a large bowl, combine the crushed pineapple and instant vanilla pudding mix. Stir until fully blended and smooth.
- Add the shredded coconut and mini marshmallows to the pineapple-pudding mixture and stir gently until evenly distributed. Fold in the pineapple tidbits.
- Gently fold in the thawed whipped topping using a light folding technique to maintain an airy texture.
- Transfer the mixture to a serving bowl or individual cups. Smooth the top and refrigerate for at least one hour to set.
- Garnish with maraschino cherries if desired. Serve chilled.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
1 comment
Do you make the instant pudding according to the directions in the package first? Or just mix the dry contents with the pineapple? Thank you