Creamy, tropical, and utterly irresistible, this Hawaiian Pineapple Coconut Fluff is the kind of dessert that brightens any table with minimal fuss. Imagine juicy crushed pineapple folded into silky coconut pudding and fluffy whipped topping — a no-bake dream that comes together in minutes and chills into perfection. It’s ideal for potlucks, weeknight desserts, or when you want something sweet without turning on the oven. Fun fact: fluff salads like this became popular in mid-century America for their convenience and charm, and they’re still winning hearts today. For more recipe variations and tips, check out this recipe variations and tips. Try it once and you’ll see why it’s a family favorite.
What is Hawaiian Pineapple Coconut Fluff?
What’s in a name? Hawaiian Pineapple Coconut Fluff sounds like a vacation in a bowl — juicy pineapple, tropical coconut, and light as air fluffiness. Where did the name come from — island inspiration or a clever marketing idea? Who knows, but it certainly evokes palm trees and backyard barbecues. Maybe it’s called that because it makes people smile, or perhaps because “the way to a man’s heart is through his stomach.” Either way, this dessert is playful, nostalgic, and simple to make. Give it a try and let the tropical flavors transport you for a few blissful bites.
Why You’ll Love This
- Tropical flavor explosion: Sweet crushed pineapple and creamy coconut combine for a bright, refreshing taste that feels like summer in every spoonful.
- Budget-friendly and make-ahead friendly: Canned pineapple and instant pudding keep costs low and prep easy — great for busy schedules or feeding a crowd without breaking the bank.
- Texture and toppings: The blend of silky instant coconut pudding, shredded coconut, and whipped topping makes a fluffy, creamy texture that pairs beautifully with a maraschino cherry or toasted coconut on top.
If you love other easy desserts on the blog, you might also enjoy pairings with savory pineapple dishes like this Hawaiian BBQ Chicken and Pineapple Foil Packets. Make it today and delight your family with something both familiar and refreshingly different.
How to Make
Quick Overview
This recipe is a no-bake, no-fuss dessert that combines instant coconut cream pudding, crushed pineapple, shredded coconut, and whipped topping for a creamy, fruity result. It takes about 10 minutes of hands-on time and about 1 hour of chilling. The standout element is the fluffy, cloud-like texture that still delivers juicy pineapple pockets in every bite.
Approximate time: 10 minutes prep, 1 hour chill
Ingredients
- 1 can (20 ounces) crushed pineapple, drained
- 1 package (3.4 ounces) instant coconut cream pudding mix
- 1 cup shredded coconut
- 1 container (8 ounces) whipped topping, thawed
- Maraschino cherries for garnish (optional)
Directions
- Drain the crushed pineapple thoroughly by placing it in a fine mesh strainer and pressing gently with the back of a spoon to remove excess liquid. Proper draining prevents the fluff from becoming watery.
- In a large mixing bowl, add the drained crushed pineapple.
- Sprinkle the instant coconut cream pudding mix over the pineapple.
- Add the shredded coconut to the bowl.
- Spoon in the thawed whipped topping.
- Using a large spoon or rubber spatula, stir all ingredients until well combined and creamy. Make sure the pudding mix is evenly distributed and there are no dry streaks.
- Cover the bowl tightly with plastic wrap or a lid.
- Refrigerate for at least 1 hour to allow flavors to meld and the pudding to set.
- Spoon the chilled mixture into serving bowls or dessert cups just before serving.
- Top each serving with a maraschino cherry if desired, or sprinkle with extra shredded coconut for a toasted finish.
What to Serve With
- Grilled ham or roasted chicken for a classic Hawaiian-themed meal.
- Fresh green salad with a citrus vinaigrette to balance the sweetness.
- Coconut macaroons or simple sugar cookies to complement the coconut flavor.
- Iced tea, pineapple lemonade, or a light sparkling soda for a refreshing drink pairing.
- Serve alongside savory foil-packet dinners or grilled vegetables to create a balanced summer spread.
Top Tips for Perfecting
- Drain well: Properly draining the crushed pineapple is essential to avoid a runny fluff.
- Use chilled whipped topping: Make sure the whipped topping is fully thawed and chilled for best texture.
- Toasted coconut: For extra flavor, toast 1/4 cup of shredded coconut in a dry skillet over medium heat until golden and sprinkle on top.
- Pudding mix alternatives: If you can’t find coconut cream pudding, vanilla pudding works as a substitute — add a teaspoon of coconut extract to boost the coconut flavor.
- Make-ahead tip: This dessert improves after a few hours in the fridge, but don’t store it more than 24–48 hours for best texture.
Storing and Reheating Tips
- Refrigerator: Store covered in an airtight container for up to 48 hours. Give it a gentle stir before serving if there’s any separation.
- Freezing: Not recommended. Freezing changes the texture of whipped topping and can make the fluff gummy once thawed.
- Serving after storage: If the mixture thins slightly after refrigeration, a short 10–15 minute chill before serving will help it set. Avoid additional mixing that could cause it to become too airy.
FAQs
What can I use instead of instant coconut cream pudding?
You can use instant vanilla pudding with 1 teaspoon of coconut extract to mimic the coconut cream flavor. Some cooks also use homemade pudding, but the instant version is easiest.
Can I substitute fresh pineapple for canned crushed pineapple?
Yes, but fresh pineapple should be finely chopped and lightly macerated with a teaspoon of sugar to release juices. Drain slightly to avoid excess liquid.
Is this dessert suitable for kids and picky eaters?
Absolutely. It’s mild, sweet, and familiar, making it a hit with kids and adults alike.
Can I add other fruits to this fluff?
Yes. Small additions like chopped bananas, mandarin oranges, or diced mango can work — add sparingly to keep the texture balanced.
How long does it take for the pudding to set?
Allow at least 1 hour in the refrigerator. Two hours is better if you want a firmer texture.
Conclusion
This Hawaiian Pineapple Coconut Fluff is an easy, no-bake crowd-pleaser that delivers tropical flavor with minimal effort. It’s perfect for potlucks, family dinners, or anytime you want a stress-free dessert that tastes like a mini vacation. If you enjoy classic, simple recipes with big flavor, this one belongs in your repertoire. For a similar take and a step-by-step guide, check out this Hawaiian Pineapple Fluff Recipe (Easy, No Bake) | The Kitchn and for another variation and serving ideas see Hawaiian Pineapple Coconut Fluff – melissassouthernstylekitchen.com. Give it a try, share it with loved ones, and enjoy a spoonful of sunshine.
Hawaiian Pineapple Coconut Fluff
Equipment
- Mixing Bowl
- Fine Mesh Strainer
Ingredients
Ingredients
- 1 can (20 ounces) Crushed pineapple Drained
- 1 package (3.4 ounces) Instant coconut cream pudding mix
- 1 cup Shredded coconut
- 1 container (8 ounces) Whipped topping Thawed
- to taste Maraschino cherries For garnish (optional)
Instructions
- Drain the crushed pineapple thoroughly by placing it in a fine mesh strainer and pressing gently with the back of a spoon to remove excess liquid.
- In a large mixing bowl, add the drained crushed pineapple.
- Sprinkle the instant coconut cream pudding mix over the pineapple.
- Add the shredded coconut to the bowl.
- Spoon in the thawed whipped topping.
- Using a large spoon or rubber spatula, stir all ingredients until well combined and creamy.
- Cover the bowl tightly with plastic wrap or a lid.
- Refrigerate for at least 1 hour to allow flavors to meld and the pudding to set.
- Spoon the chilled mixture into serving bowls or dessert cups just before serving.
- Top each serving with a maraschino cherry if desired, or sprinkle with extra shredded coconut for a toasted finish.