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