Sure! Here’s a detailed recipe for Hawaiian Pineapple Coconut Fluff — a light, sweet, and fluffy dessert that’s perfect for gatherings or just a tasty treat.
Hawaiian Pineapple Coconut Fluff
Ingredients:
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1 (8 oz) package cream cheese, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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1 (20 oz) can crushed pineapple, drained well
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1 (14 oz) can sweetened condensed milk
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1 (8 oz) container whipped topping (like Cool Whip), thawed
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1 (7 oz) package instant coconut cream pudding mix
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1 ½ cups shredded sweetened coconut (toasted or plain, based on preference)
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Optional: maraschino cherries for garnish
Instructions:
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Prepare the cream cheese mixture:
In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. This forms the fluffy base. -
Add pineapple and milk:
Stir in the well-drained crushed pineapple and sweetened condensed milk until fully combined. -
Mix in pudding and coconut:
Add the instant coconut cream pudding mix and shredded coconut to the bowl. Stir well to incorporate evenly. The pudding mix helps thicken the fluff and adds extra coconut flavor. -
Fold in whipped topping:
Gently fold in the thawed whipped topping. Use a spatula to mix carefully, so you keep the fluff light and airy. -
Chill:
Cover the bowl with plastic wrap or transfer the fluff to a serving dish. Refrigerate for at least 2 hours to let it set and flavors meld. -
Serve:
Before serving, you can sprinkle some extra toasted coconut on top for texture and garnish with maraschino cherries if you like.
Tips:
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To toast coconut: Spread shredded coconut evenly on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally until golden brown.
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Adjust sweetness by adding more or less powdered sugar depending on your taste.
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This fluff can also be made a day ahead — it tastes even better when flavors have melded overnight.
Would you like a vegan or lighter version of this recipe too? Or maybe tips on how to serve it?