invisible hit counter

Hawaiian Pineapple Coconut Fluff

by

Prep Time: 15 minutes | Cook Time: 0 minutes | Chill Time: 2+ hours
Total Time: 2 hours 15 minutes (mostly inactive)
Skill Level: Beginner | Yield: 8 servings

Experience a taste of the tropics with this light, creamy, and irresistibly easy Hawaiian Pineapple Coconut Fluff. This no-bake dessert salad combines sweet pineapple, creamy coconut, and a fluffy cloud of whipped topping for a treat that’s both refreshing and decadent. Perfect for potlucks, summer barbecues, or a simple weeknight indulgence.

The Story Behind the Recipe

This dessert is a modern twist on the classic “ambrosia” or “fluff” salads popular in mid-century American cooking, infused with tropical Hawaiian flavors. It captures the essence of a luau in a bowl—sweet, creamy, and utterly carefree.

Ingredients

  • 1 (20 oz) can crushed pineapple, well-drained (juice reserved)

  • 1 (3.4 oz) box instant vanilla pudding mix (dry, do not prepare)

  • 1 (8 oz) can mandarin oranges, well-drained

  • 1 (8 oz) container frozen whipped topping (like Cool Whip), thawed

  • 1 cup mini marshmallows

  • ¾ cup sweetened shredded coconut, plus extra for garnish

  • ½ cup toasted macadamia nuts or pecans, chopped (optional)

  • Maraschino cherries, for garnish

Equipment

  • Large mixing bowl

  • Rubber spatula

  • Measuring cups and spoons

  • Colander or sieve (for draining fruit)

  • Serving bowl or trifle dish

Instructions

1. Drain the Fruit

Place the crushed pineapple and mandarin oranges in a colander over a bowl or the sink. Press gently to remove as much excess liquid as possible. This step is crucial for preventing a watery fluff. Reserve 2 tablespoons of the pineapple juice.

2. Create the Pudding Base

In your large mixing bowl, whisk together the dry, unprepared vanilla pudding mix and the reserved 2 tablespoons of pineapple juice. It will form a thick, pasty consistency.

3. Combine & Fold

Add the well-drained crushed pineapple to the pudding mixture and stir until thoroughly combined. This allows the pudding to coat the fruit and start thickening.
Gently fold in the thawed whipped topping with a rubber spatula until just combined and no white streaks remain.

4. Add the Mix-Ins

Fold in the drained mandarin oranges, mini marshmallows, shredded coconut, and chopped nuts (if using). Be gentle to maintain the airy texture.

5. Chill

Transfer the mixture to a serving bowl, cover tightly with plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This chill time allows the flavors to meld and the pudding to fully set the fluff.

6. Serve

Just before serving, garnish with a sprinkle of additional shredded coconut and maraschino cherries.

Chef’s Notes & Tips for Success

  • Drain Thoroughly: This is the #1 tip for success. Excess juice will thin out the fluff and prevent it from setting properly.

  • Toast for Depth: Lightly toasting the shredded coconut and nuts in a dry pan over medium heat until golden adds a wonderful depth of flavor.

  • Make it Tropical: Add ½ cup of well-drained tropical fruit cocktail or diced mango for extra fruitiness.

  • Dairy-Free Version: Use a dairy-free whipped topping and ensure your pudding mix is dairy-free.

  • Storage: Keep covered in the refrigerator for up to 3-4 days. It does not freeze well due to the high moisture content.

Nutritional Information (Per Serving)

  • Calories: ~285

  • Total Fat: 11g (Saturated Fat: 9g)

  • Cholesterol: 0mg

  • Sodium: 150mg

  • Total Carbohydrates: 45g

    • Dietary Fiber: 2g

    • Sugars: 38g

  • Protein: 1g

Leave a Comment