If you’re seeking sun-kissed vacation vibes in a bowl, look no further than this Hawaiian Pineapple Coconut Fluff. This no-bake dessert is a creamy, dreamy mix that combines juicy crushed pineapple, sweet coconut, pillowy marshmallows, and a cloud of whipped topping into a treat that tastes like a tropical holiday. With its irresistible blend of fruity flavors and melt-in-your-mouth texture, Hawaiian Pineapple Coconut Fluff is guaranteed to brighten any occasion, from backyard barbecues to lazy weeknight cravings.

Hawaiian Pineapple Coconut Fluff Recipe - Recipe Image

Ingredients You’ll Need

Ingredients:
- 1 can (20 oz) crushed pineapple in juice (undrained)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans (optional)
- 1 container (8 oz) whipped topping (thawed)
- 1 cup mini marshmallows
- 1/2 cup sour cream

How to Make Hawaiian Pineapple Coconut Fluff

Step 1: Mix Pineapple and Pudding

In a large mixing bowl, pour in the entire can of crushed pineapple—juice and all—and sprinkle in the instant vanilla pudding mix. Stir the mixture together for about a minute, until you notice it starting to thicken and take on a luscious, creamy base. This step builds the foundation for all the tropical yumminess to come.

Step 2: Fold in Goodies

Add the sour cream, sweetened shredded coconut, mini marshmallows, and those optional pecans if you’re using them. Gently fold everything together until the goodies are evenly distributed. No over-mixing—just enough to make sure those marshmallows and coconut show up in every spoonful.

Step 3: Add the Whipped Topping

Next, scoop the thawed whipped topping onto your pineapple mixture. Using a spatula, fold it in as gently as you would a pillow—it’s all about keeping the airy texture of your Hawaiian Pineapple Coconut Fluff intact.

Step 4: Chill the Fluff

Cover the bowl and slide it into the refrigerator for at least 1 hour. This gives the flavors time to meld and the marshmallows a chance to soften. You’ll end up with a dessert that holds together beautifully and tastes even better after chilling.

Step 5: Serve and Enjoy!

Once well-chilled, give your Hawaiian Pineapple Coconut Fluff a gentle stir. Spoon into bowls or cups, garnish as you wish, and serve cold for the ultimate refreshing treat!

How to Serve Hawaiian Pineapple Coconut Fluff

Garnishes

This fluffy creation loves its bling—think extra toasted coconut, pineapple wedges, or even a few maraschino cherries for color. A sprinkle of chopped nuts on top gives a welcome crunch, and for true vacation vibes, a little paper umbrella never hurts!

Side Dishes

Pair this Hawaiian Pineapple Coconut Fluff with fresh fruit platters, grilled kebabs, or light barbecue fare. It also sings alongside Hawaiian rolls or as a companion to a tangy citrus salad for full-on tropical energy.

Creative Ways to Present

For picnics or parties, spoon your fluff into hollowed-out pineapple halves, clear dessert cups, or mini mason jars. Mini trifle dishes layer beautifully with extra fruit or crushed vanilla wafer cookies for decadent single-servings—the presentation possibilities are almost as fun as making (and eating) it!

Make Ahead and Storage

Storing Leftovers

Store any leftover Hawaiian Pineapple Coconut Fluff in an airtight container in the refrigerator. It keeps its luscious texture for up to 3 days—just give it a gentle stir before serving if any separation occurs.

Freezing

While it’s best enjoyed fresh, you can freeze this dessert if needed. Spoon it into a freezer-safe container and cover tightly. Thaw in the fridge overnight and stir gently before serving; the texture may be a bit softer, but the flavors remain delightful.

Reheating

No need to reheat—this dish is all about being enjoyed chilled! If it’s a bit too cold straight from the freezer, just let it rest for 20 minutes in the fridge before serving to regain its creamy, scoopable consistency.

FAQs

Can I make Hawaiian Pineapple Coconut Fluff in advance?

Absolutely! This recipe is a superstar for make-ahead entertaining. Prepare it up to a full day before serving so all the flavors can develop and meld—just keep it chilled and covered until ready to enjoy.

What can I use instead of sour cream?

If you prefer, substitute plain Greek yogurt or even a sweetened vanilla yogurt. It will still add creaminess and a gentle tang, while trimming a little richness if desired.

Are the pecans necessary?

Pecans are totally optional. They add a lovely crunch, but you can skip them for a nut-free version or swap in toasted almonds or macadamia nuts to keep things extra tropical.

Which whipped topping works best?

Most store-bought whipped toppings (like Cool Whip) work great for Hawaiian Pineapple Coconut Fluff. Just make sure it’s fully thawed before folding it in to keep that signature fluffiness.

Can I make this recipe vegan?

Yes, with a few swaps! Use dairy-free whipped topping, vegan instant pudding, and plant-based yogurt instead of sour cream. It keeps the spirit of the dish while suiting vegan guests perfectly.

Final Thoughts

If you’re looking to bring a taste of the islands right into your kitchen—without ever turning on the oven—Hawaiian Pineapple Coconut Fluff is as easy as it is irresistible. Whether you share it at a gathering or savor it as your own sweet escape, this fluff is the kind of recipe you’ll want to make again and again. Grab your biggest spoon and treat yourself—aloha!

Hawaiian Pineapple Coconut Fluff Recipe

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4.7 from 26 reviews

Author: admin
Total Time: 1 hour 10 minutes (includes chill time)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A delightful Hawaiian Pineapple Coconut Fluff recipe that combines the tropical flavors of pineapple and coconut with a fluffy, creamy texture. This no-bake dessert is perfect for a sweet treat or side dish.

Ingredients

Scale

Ingredients:

1 can (20 oz) crushed pineapple in juice (undrained)
1 package (3.4 oz) instant vanilla pudding mix
1 cup sweetened shredded coconut
1/2 cup chopped pecans (optional)
1 container (8 oz) whipped topping (thawed)
1 cup mini marshmallows
1/2 cup sour cream

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Instructions

In a large mixing bowl, combine the undrained crushed pineapple with the instant vanilla pudding mix. Stir until the mixture begins to thicken.
Fold in the sour cream, shredded coconut, mini marshmallows, and chopped pecans if using.
Gently fold in the whipped topping until fully combined.
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld and fluff to set.
Serve chilled as a dessert or sweet side dish.