Hawaiian Pineapple Coconut Fluff (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 cup chopped macadamia nuts, toasted and cooled
02 -
2 (3.4 oz) boxes coconut cream instant pudding mix
03 -
1 (20 oz) can crushed pineapple, with juice
04 -
1 (8 oz) can crushed pineapple, with juice
05 -
1 (14 oz) can sweetened condensed milk
06 -
1 (16 oz) jar maraschino cherries, well drained
07 -
3 cups mini marshmallows
08 -
1 (16 oz) container frozen whipped topping, thawed
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Spread the chopped macadamia nuts in a single layer on a baking sheet. Toast for 4-6 minutes, then allow to cool completely.
02 -
In a medium mixing bowl, mix together the coconut cream instant pudding mix, crushed pineapple with juice, and sweetened condensed milk. Stir until the pudding mix has fully dissolved.
03 -
Gently fold in the maraschino cherries, mini marshmallows, thawed whipped topping, and toasted macadamia nuts until fully combined. Reserve about 1/2 cup of whipped topping and 1 tablespoon of nuts for garnishing.
04 -
Cover the mixture and chill in the refrigerator for at least 4 hours before serving.
05 -
Garnish with additional whipped topping, the reserved toasted macadamia nuts, and maraschino cherries, if desired. Serve chilled.