Filled with bright summer flavors, this easy pineapple fluff recipe features crushed pineapple, maraschino cherries, shredded coconut and chopped pecans in a light, coconut-and-vanilla base. Coconut cream replaces whipped topping to make this recipe dairy-free, and with Dandies marshmallows, it’s easily made vegan-friendly, too. Serve in a pineapple boat for a tropical finishing touch!

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Pineapple Fluff

Prep Time 8 hours

Total Time 8 hours

Servings 6

Calories 610 kcal

Ingredients

13.5 oz. can coconut cream
3.4 oz. instant vanilla pudding
20 oz. can crushed pineapple not drained
2 cups mini marshmallows
1 cup unsweetened shredded coconut plus more to garnish
1/2 cup maraschino cherries chopped, plus more to garnish
1/4 cup pecans chopped, optional
1 whole pineapple halved and hollowed, for serving

Instructions

Pour coconut cream into large metal bowl. Cover and refrigerate at least 8 hours or overnight.
With hand mixer, whip chilled coconut cream on high speed until very soft peaks form. Add instant vanilla pudding and mix 2 minutes more.
In separate large bowl, stir together crushed pineapple, mini marshmallows, shredded coconut, maraschino cherries and chopped pecans.
With rubber spatula, gently fold in coconut whipped cream.
Cover and refrigerate 1 hour or until ready to serve.
Scoop into hollowed pineapple or large serving bowl. Garnish with additional coconut, cherries and chopped pecans. Serve immediately.
Refrigerate leftover fluff in an airtight container for up to 3 days.