With crushed pineapple, toasted coconut, and marshmallows in a creamy, fluffy combination of vanilla pudding and whipped topping, this Pineapple Fluff recipe is a quick and easy no-bake dessert that’s perfect for summer. Ready in just 10 minutes!
When I’m short on time and need to throw together a quick and easy dessert, I always turn to fluff recipes. While the exact ingredients vary by flavor, it’s usually made with whipped topping, instant pudding, mini marshmallows, and fruit – all things that I typically have on hand.
There are lots of options with fluff salads, from cranberry fluff (perfect for Christmas) to Oreo fluff (always a hit) to blueberry fluff (great for summer). This pineapple fluff recipe is one of my all-time favorites, though. It’s quick and easy to make with a fun tropical flavor. It’s perfect for summer picnics and cookouts. Most people just eat it by the spoonful, but it pairs great with Nilla wafers if you want to offer up some dippers, too.
Why This Pineapple Fluff Recipe Is So Good
- Tropical flavor. The pineapple and toasted coconut give this fluff recipe a fun, tropical flair that’s perfect for summer. You can even add maraschino cherries on top if you want a bit more.
- Super quick & easy. It takes less than 10 minutes to prepare this pineapple fluff recipe, and all you need is a bowl and a spatula. It’s best enjoyed after it chills for at least an hour, so it’s a great make-ahead option.
- Only 6 ingredients. Perhaps my favorite thing about this recipe is how short the ingredients list is. It’s just a handful of items, like Cool Whip, canned pineapple, and instant pudding mix. I like to keep everything on hand in the pantry and whip this up when I need a last-minute dessert.
What You’ll Need
Let’s take a look at the handful of ingredients needed to make this easy pineapple dessert and why they’re each important. Be sure to scroll down to the recipe card at the end for the exact measurements.
- Whipped cream – Such as Cool Whip or a store brand. Be sure to thaw it in the fridge.
- Crushed pineapple – Be sure to use canned crushed pineapple in juice (not water). Do NOT drain it.
- Vanilla pudding – Adds some sweetness and creaminess to the fluff. Be sure to use instant pudding, not cook-and-serve pudding.
- Marshmallows – Mini marshmallows are much easier to mix into the fluff than chopped regular marshmallows. They’re a fun, fluffy mix-in.
- Toasted coconut – Adds a tropical flair to the fluff.
- Chopped pecans – Macadamia nuts are also a great option for some added crunch.
How To Make Pineapple Fluff
One thing I love so much about fluff is that it’s so incredibly quick and easy to make. The printable instructions can be found in the recipe card at the end of the post.
- Make the pudding mixture. Combine the crushed pineapple, including the juice, with the pudding mix. Stir until the pudding is fully dissolved and it has thickened slightly.
- Add the other ingredients. Gently fold in the whipped topping until incorporated. Then, stir in the mini marshmallows and toasted coconut.
- Chill. Transfer the mixture to a serving dish or individual bowls, however you want to serve it. Cover and chill for at least an hour.
- Enjoy! Before serving, garnished with additional toasted coconut and chopped nuts.
Recipe Tips & Variations
Here are a few easy ways to customize this pineapple fluff salad recipe, as well as a few general tips to keep in mind.
- Do NOT drain the pineapple. The pineapple juice is the only liquid in this recipe and it’s needed to make the pudding. Just dump the entire can in the bowl, no draining needed.
- Chill before serving. Letting the pineapple fluff chill in the fridge for at least an hour gives the mixture time to solidify a bit. Plus, it tastes so much better once the pineapple flavor has infused the marshmallows and whipped topping.
- Toast the coconut. To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown. Let it cool before adding to the mixture.
- Add more garnishes. Garnish with maraschino cherries, crushed graham crackers, or a drizzle of caramel or chocolate sauce for extra flavor.
- More mix-in ideas. Add diced fresh pineapple, mandarin oranges, or chopped maraschino cherries for more fruitiness. Mini chocolate chips or white chocolate chips can also be mixed in for a sweet twist.
Proper Storage
Store pineapple fluff in an airtight container in the fridge. It’s best enjoyed within 3 days.
Pineapple Fluff
Ingredients
- 8 ounces frozen whipped topping thawed
- 20 ounces crushed pineapple in juice, do not drain
- 3.4 ounces instant vanilla pudding mix
- 2 cups mini marshmallows
- 1 cup toasted shredded coconut plus more for garnish
- Chopped pecans or macadamia nuts for garnish
Instructions
- In a large mixing bowl, combine the crushed pineapple (with juice) and instant vanilla pudding mix. Stir until the pudding mix is fully dissolved and the mixture thickens slightly.
- Gently fold in the thawed whipped topping until fully incorporated.
- Add the mini marshmallows and toasted shredded coconut, stirring gently to combine.
- Transfer the mixture to a serving dish or individual bowls.
- Cover and chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
- Garnish with additional toasted coconut and chopped pecans or macadamia nuts. Enjoy!
Last Step:
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