Hawaiian Pineapple Coconut Fluff
Hawaiian Pineapple Coconut Fluff is a creamy, no-bake dessert that folds fluffy whipped cream with sweet crushed pineapple, mini marshmallows, and toasted coconut. It's a quick, make-ahead treat that's perfect for summer potlucks and tropical cravings.
Equipment
- Electric mixer
- Large mixing bowl
- Fine-mesh strainer
- Silicone spatula
- 2-quart serving dish
Ingredients
- 2 cups heavy whipping cream chilled
- 1/2 cup powdered sugar sifted
- 1 tsp vanilla extract
- 1 pinch sea salt
- 20 oz crushed pineapple drained very well
- 2 cups white mini marshmallows
- 1 cup shredded coconut flakes divided
- 1 cup fresh pineapple chunks for garnish
Instructions
- In a chilled large bowl, beat the heavy whipping cream, sifted powdered sugar, vanilla extract, and sea salt on medium-high speed until stiff peaks form, about 3-4 minutes.
- Gently fold in the well-drained crushed pineapple with a silicone spatula until just combined.
- Fold in the mini marshmallows and 3/4 cup of the toasted coconut flakes until evenly distributed.
- Transfer the fluff to a 2-quart serving dish, cover, and refrigerate for at least 2 hours or overnight until set.
- Just before serving, garnish with the remaining 1/4 cup untoasted coconut flakes and fresh pineapple chunks.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Press plastic wrap directly on the surface to prevent a skin from forming.
Reheating: This dessert is served cold and should not be reheated.
Best Tips: Ensure the crushed pineapple is extremely well-drained to avoid a runny fluff. Chill the mixing bowl and beaters for faster, stiffer whipped cream. Toast the coconut in a dry skillet over medium-low heat, stirring constantly, until golden.
Variations: Add 1/2 cup chopped toasted macadamia nuts for crunch. Swap fresh pineapple garnish with diced mango. For a dairy-free version, use chilled full-fat coconut cream instead of heavy cream.