This Hawaiian pineapple coconut fluff salad brings together tropical sweetness and an ultra-airy, cloud-like texture in under ten minutes of prep.
Ingredients
1 can (20 oz) crushed pineapple or pineapple tidbits, well drained (reserve 2 tbsp juice)
1 box (3.4 oz) instant vanilla or coconut cream pudding mix
1 tub (8 oz) whipped topping (such as Cool Whip), thawed
1 ½ cups miniature marshmallows
1 cup sweetened shredded coconut (plus 2 tbsp lightly toasted for garnish)
1 can (11 oz) mandarin oranges, drained (optional)
Maraschino cherries, for topping
Instructions
Whisk the Base: In a large mixing bowl, combine the drained pineapple, 2 tablespoons of reserved pineapple juice, and dry instant pudding mix. Stir thoroughly until the pudding powder dissolves and thickens.
Fold the Fluff: Gently fold in the thawed whipped topping using a rubber spatula until the mixture is uniform and smooth.
Add the Mix-ins: Add the miniature marshmallows and sweetened shredded coconut (along with mandarin oranges, if using). Fold gently to distribute everything evenly without deflating the whipped base.
Chill: Cover tightly with plastic wrap and refrigerate for at least 1 to 2 hours to allow the flavors to meld and the marshmallows to soften slightly.
Garnish & Serve: Right before serving, sprinkle the toasted coconut flakes over the top and add a few maraschino cherries for color.
Chef's Tips
Drain thoroughly: Press the canned pineapple against a fine-mesh strainer to remove excess liquid, which prevents the salad from turning runny.
Make ahead: This dessert tastes even better after chilling overnight and keeps well in the refrigerator for up to 3 days.