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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:
- Toast the macadamia nuts on a baking sheet at 350°F for 4-6 minutes until fragrant. Allow to cool completely.
- In a large bowl, whisk together the pudding mixes, both cans of crushed pineapple with juices, and the sweetened condensed milk until fully combined and thickened.
- Fold in the marshmallows, cherries, whipped topping, and 3/4 of the toasted macadamia nuts until fully incorporated.
- Cover and refrigerate for at least 4 hours to allow flavors to meld and set.
- When ready to serve, give it one more gentle stir. Garnish with remaining whipped cream, cherries, and macadamia nuts if desired.
Notes:
- For extra coconut flavor, add 1-2 tsp coconut extract or 1 cup shredded coconut.
- Pecans or walnuts can be substituted for macadamia nuts.
- Can add a splash of rum or pineapple juice if desired.
- Leftovers will keep refrigerated for 3-4 days.
This heavenly, creamy-dreamy Hawaiian pineapple coconut fluff is a true taste of tropical paradise! Perfect make-ahead dessert for all your spring and summer parties.
