If you need a dessert that comes together in five minutes but tastes like a tropical vacation, this Hawaiian Pineapple Coconut Fluff is it. It’s light, incredibly creamy, and packed with juicy chunks of pineapple and sweet shredded coconut. Perfect for a summer barbecue, a holiday potluck, or just a sweet treat to keep in the fridge.
Here is how to make it:
Prep time: 5 minutes | Servings: 6-8
Ingredients
1 can (20 oz) crushed pineapple, drained well
1 can (15 oz) pineapple tidbits or chunks, drained well
1 cup sweetened shredded coconut (toasted is great too!)
1 container (8 oz) whipped topping (like Cool Whip), thawed
1 package (3.4 oz) instant vanilla pudding mix (just the dry powder)
2 cups mini marshmallows
Optional: $1/2$ cup chopped pecans or maraschino cherries for a pop of color
Step-by-Step Instructions
1. Fold the Base
In a large mixing bowl, empty the thawed whipped topping. Sprinkle the dry instant vanilla pudding mix directly over it. Gently fold them together using a rubber spatula until the powder is fully incorporated and smooth.
2. Mix in the Fruit and Coconut
Add the well-drained crushed pineapple, pineapple chunks, and shredded coconut to the bowl. Stir gently until everything is evenly coated in the creamy base.
Tip: Make sure to drain your pineapple thoroughly so your fluff doesn't turn watery!
3. Add the Marshmallows
Fold in the mini marshmallows (and chopped nuts, if you're using them) until they are scattered beautifully throughout the salad.
4. Chill and Serve
Cover the bowl with plastic wrap and pop it into the fridge for at least 1 hour before serving. This gives the marshmallows time to soften up and lets all those tropical flavors marry together.
Quick Variation Tips
Make it fluffier: Swap the vanilla pudding mix for white chocolate or coconut cream instant pudding.
Add color: Toss in a handful of drained, halved maraschino cherries right before chilling.
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