Ingredients:
1/2 cup macadamia nuts, toasted and chopped
2 (3.4 oz) packages coconut cream instant pudding mix
1 (20 oz) can crushed pineapple with juices
1 (8 oz) can crushed pineapple with juices
1 (14 oz) can sweetened condensed milk
1 (16 oz) jar maraschino cherries, drained
3 cups mini marshmallows
1 (16 oz) container frozen whipped topping, thawed
Additional whipped cream, cherries, nuts for garnish (optional)
Instructions:
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Toast the Macadamia Nuts: Preheat your oven to 350°F. Spread the macadamia nuts on a baking sheet and toast for 4-6 minutes until fragrant. Allow them to cool completely.
Mix the Base: In a large mixing bowl, whisk together the pudding mixes, both cans of crushed pineapple (including their juices), and the sweetened condensed milk until fully combined and thickened.
Combine Ingredients: Gently fold in the mini marshmallows, drained maraschino cherries, thawed whipped topping, and 3/4 of the toasted macadamia nuts until everything is well incorporated.
Chill: Cover the bowl and refrigerate for at least 4 hours to allow the flavors to meld and the mixture to set.
Serve: Before serving, give the mixture a gentle stir. Garnish with additional whipped cream, cherries, and the remaining toasted macadamia nuts if desired.
Notes:
For an extra burst of coconut flavor, consider adding 1-2 teaspoons of coconut extract or 1 cup of shredded coconut.
If you prefer, you can substitute pecans or walnuts for the macadamia nuts.
A splash of rum or pineapple juice can be added for an extra tropical twist.
Leftovers can be stored in the refrigerator for 3-4 days.
Indulge in the creamy, dreamy delight of Hawaiian Pineapple Coconut Fluff. This dessert is a perfect make-ahead treat for all your spring and summer gatherings, offering a true taste of tropical paradise!
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