You ever have one of those hot, sticky afternoons where it feels like the sun’s just dared you to turn on your oven? Trust me, I hear you. And those are the days I start wishing for a beachside breeze and something cool, sweet, and tropical to rescue me from the heat—a dessert that comes together faster than you can say “Is it happy hour yet?”
Well, friend, this Hawaiian Pineapple Coconut Fluff is my sun-drenched, fluffy answer to summer’s sass. It’s addictively light, so simple you might just memorize it after the first go-around, and honestly, it tastes like an old-fashioned potluck—if that potluck just happened to be set in Maui. It’s the thing I make when turning on the oven is out of the question but I still want to put smiles on faces.
Why You’ll Love It
This Pineapple Coconut Fluff is just pure joy. It’s that scoopable, cloud-like, sunshiny kind of treat you want when the air feels thick and you’re craving something playful and cold.
- Every bite’s a mini-vacation—think juicy, tangy pineapple and coconut doing the hula right on your tongue.
- No baking—so forget sweating over a hot stove.
- Crowd-friendly—I’ve never seen leftovers at a block party. Not once.
- Make-ahead magic—give it some fridge time and the flavors get even better.
- You can riff on it—swap in different fruits, a splash of extract, or heck, even sneak in some nuts (kids might protest, but you do you!).
It’s comforting, playful, and so easy you could have your grandkids help (I’d recommend having some extra marshmallows handy, since “taste-testing” is basically a law in my house!).
Ingredients
Let’s talk about what you’ll need. The best part? I bet you have half this list in your pantry already.
- 20-ounce can crushed pineapple, well drained
- 8-ounce can pineapple tidbits, drained and patted dry
- 3.4-ounce package instant vanilla pudding mix (the “just add milk, shake and chill” kind, but you’re not adding any milk for this!)
- 1½ cups sweetened shredded coconut (go for the classic stuff, unless you want a little less sugar)
- 1½ cups mini marshmallows
- 8 ounces whipped topping, thawed (I’ll be honest, I usually go with Cool Whip—it holds up! But homemade whipped cream can work if you fold it in gently.)
- Maraschino cherries or toasted coconut flakes, for garnish (totally optional, but awfully cute)
Ingredient Notes & Substitutions
If you can snag pineapple packed in its own juice, it’s super tangy and bright—love that pop of flavor. Fresh pineapple is fine, just drain it well so you don’t end up with Pineapple Fluff Soup. No vanilla pudding? Try cheesecake pudding mix for a slightly tangier twist. Want it a tad less sweet? Use unsweetened shredded coconut and cut back on the marshmallows. Oh, and if you’re feeling extra, toast your coconut first—it’s like bringing a suntan right to your bowl.
Directions
1. Drain, drain, drain.—I mean really get the juice out of both pineapple cans. Grab a mesh strainer and press with the back of a spoon. You want just the fruit, not a lake of juice, or the whole thing goes soggy before your cousins show up.
2. Whisk it up.—In a big ol’ bowl, combine the crushed pineapple and dry pudding mix. No need for milk—the juice from the fruit does the magic here. Whisk until you don’t see streaks of pudding powder. (Smells ridiculously good already, doesn’t it?)
3. Fold in the fluff.—Time for the coconut and marshmallows. Fold gently so you don’t lose that pillowy texture. (This is where the kids really want to help!)
4. Lighten it up.—Add your thawed whipped topping. Don’t get heavy-handed here—gentle folds are the trick. It should look fluffy and soft, not flat.
5. Get set to chill.—Dish the mixture into a pretty bowl or spoon into cups (if you really want to show off all those pineapple flecks). Cover tightly and refrigerate at least an hour, but two is even better if you can stand the wait.
6. Garnish and serve.—When it’s go-time, sprinkle with toasted coconut or nestle a maraschino cherry on top of each serving. If you want, toss a handful of crushed vanilla wafers or chopped macadamias over the top—no one will complain!
And listen, don’t sweat it if there’s a stray marshmallow (or several) eaten before it hits the fridge. That’s just part of the process at my house!
Variations
Not one to follow a recipe to the letter? Here’s how you can make this Fluff your own:
- Tropical Ambrosia: Swap pineapple tidbits for diced mango or a handful of mandarin oranges. Fresh papaya’s fun too.
- Piña Colada Fluff: Use coconut pudding instead of vanilla and sneak in a tiny splash of rum extract (adults only!).
- Chocolate-Coconut Dream: Swap the pudding for chocolate fudge, stir in chocolate chips, and live your best “mounds bar in a bowl” life.
- Nutty Crunch: Add ½ cup chopped toasted macadamias, pecans, or walnuts for a toasty bite.
- Berry Burst: Fold in fresh raspberries or blueberries—the tartness really wakes up the flavors and looks oh-so-pretty on the table.
Honestly, you can’t go wrong. If it feels “beachy,” it probably belongs in the bowl!
Storage & Reheating Tips
This is a make-ahead hero—perfect for busy days or summer parties when you need to have dessert off your mind. Spoon leftovers into an airtight container and stash in the fridge; it’ll stay fluffy and delicious for about 3 days. Give it a gentle stir before serving leftovers to perk it right back up.
Need to prep way ahead? Freeze your fluff in a freezer-safe dish (I like wide-mouth mason jars). It’ll last about a month. To thaw, just let it sit overnight in the fridge. The texture might be a smidge softer, but a quick fold with your spatula and it’s back to breezy and scoopable.
And here’s a little secret for potlucks—scoop it into mason jars, pop on the lids, and line ’em up in your cooler. Instant portion control and you’ll look like the most Pinteresty person on the block. (Plus, clean-up is a breeze—bonus!)
