Pineapple Coconut Fluff Dessert

Pineapple Coconut Fluff is a creamy, tropical dessert that’s light, sweet, and ridiculously easy to make. With crushed pineapple, vanilla pudding, coconut, and whipped topping all mixed into one irresistible treat, it’s like a little island vacation in every spoonful.

Why You’ll Love This Recipe

I love how quick and foolproof this dessert is. It’s perfect for potlucks, barbecues, or anytime I want something sweet without turning on the oven. The texture is creamy and airy with a little crunch from the nuts, and the pineapple adds a fresh, fruity twist. Best of all, it comes together in minutes and can be made ahead of time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 can (20 oz) crushed pineapple, drained (reserve 2 tablespoons juice)
1 package (3.4 oz) instant vanilla pudding mix
1 cup cold milk
1 cup shredded coconut (sweetened or unsweetened)
1 cup whipped topping (like Cool Whip, thawed)
1/2 cup chopped macadamia nuts (or pecans, walnuts, or almonds)

optional toppings:
toasted coconut flakes
maraschino cherries
fresh pineapple chunks

directions

1. I start by whisking together the instant vanilla pudding mix and cold milk in a large mixing bowl until smooth and thickened. I let it sit for 2–3 minutes to finish setting.

2. Once the pudding is ready, I stir in the drained crushed pineapple and shredded coconut. I also add the reserved pineapple juice to bring out more tropical flavor.

3. I gently fold in the whipped topping until everything is fluffy and well combined. I’m careful not to overmix so the dessert stays light.

4. I stir in the chopped macadamia nuts (or whichever nuts I’m using) to give the fluff a little texture and crunch.

5. I spoon the mixture into a serving dish or portion it into individual dessert cups, then cover and refrigerate for at least 1 hour so it can set and chill.

6. Just before serving, I like to top it with toasted coconut flakes, maraschino cherries, or fresh pineapple chunks to make it even more festive.

Servings and timing

This recipe makes about 6 to 8 servings. Prep time is 10 minutes, and chill time is at least 1 hour before serving.

Variations

Sometimes I add mini marshmallows or chopped fresh strawberries for more texture and color. When I want a lower-sugar version, I use sugar-free pudding and light whipped topping. I’ve also layered it into a trifle with pound cake cubes and extra pineapple—it turns into a showstopper dessert with no extra effort.

storage/reheating

I keep this dessert covered in the fridge for up to 3 days. It’s not meant to be reheated—it’s best served chilled. If I’m making it ahead, I wait to add the toppings until just before serving so everything stays fresh and crisp.

FAQs

Can I make this dessert ahead of time?

Yes, I actually prefer to make it a few hours ahead or even the night before. The flavors meld together beautifully and it sets up perfectly in the fridge.

Can I use fresh pineapple instead of canned?

I can, but I make sure it’s finely chopped and juicy. If I use fresh pineapple, I add a bit of extra juice or milk to keep the texture creamy.

What type of nuts work best?

Macadamia nuts give it that true tropical flavor, but I’ve also used pecans, walnuts, and almonds—whatever I have on hand works great.

Can I use coconut cream instead of shredded coconut?

If I want it creamier and more indulgent, I sometimes add a spoonful of coconut cream, but I still like to keep some shredded coconut in for texture.

Can I make this dairy-free?

Yes, I’ve made it with almond milk, dairy-free whipped topping, and a dairy-free pudding mix. It still comes out delicious and just as satisfying.

Conclusion

Pineapple Coconut Fluff is one of those no-fail desserts that I come back to again and again. It’s sweet, refreshing, and full of tropical vibes, with just the right mix of creamy and crunchy. Whether I’m feeding a crowd or just treating myself, this simple dessert never disappoints.