½ cup toasted macadamia nuts, chopped
2 packages (3.4 oz each) coconut cream instant pudding mix
1 can (20 oz) crushed pineapple, with juice
1 can (8 oz) crushed pineapple, with juice
1 can (14 oz) sweetened condensed milk
1 jar (16 oz) maraschino cherries, drained
3 cups mini marshmallows
1 container (16 oz) frozen whipped topping, thawed
Optional garnish: whipped cream, extra cherries, toasted nuts
Instructions
Mix the base: In a large bowl, combine both cans of crushed pineapple (do not drain) with the coconut cream pudding mix. Stir well until the pudding powder fully dissolves and the mixture thickens slightly.
Add sweetness: Pour in the sweetened condensed milk and mix until smooth and fully blended.
Fold it together: Gently fold in the maraschino cherries, toasted macadamia nuts, mini marshmallows, and thawed whipped topping. Stir just until everything is evenly distributed.
Chill: Cover and refrigerate for at least 2 hours, allowing the flavors to meld and the dessert to set.
Serve: Spoon into bowls and, if desired, top with extra whipped cream, cherries, and a sprinkle of nuts. Serve cold.
This pineapple coconut fluff is creamy, fruity, and irresistibly fluffy — the kind of dessert that disappears fast and always gets requests for the recipe. One bite, and it’s easy to see why it’s a warm-weather favorite.