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Close-up handheld photo of Hawaiian Pineapple Coconut Fluff showing the thick white whipped cream and mini marshmallows.

Hawaiian Pineapple Coconut Fluff: The Ultimate Airy Tropical Dessert

An airy Hawaiian Pineapple Coconut Fluff featuring a thick whipped cream base, mini marshmallows, and golden toasted coconut. This no-bake tropical dessert is a visual and flavorful masterpiece perfect for summer potlucks.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 cups
Course: Desserts, Salads
Cuisine: American, Hawaiian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 2 cups (480ml) Heavy Whipping Cream Chilled
  • 1/4 cup (30g) Powdered Sugar For stability
  • 1 tsp (5ml) Vanilla Extract Pure extract preferred
  • 20 oz (565g) Canned Crushed Pineapple Drained very well
  • 2 cups (100g) Mini White Marshmallows Fresh and soft
  • 1 cup (75g) Shredded Sweetened Coconut To be toasted
  • 1 wedge Fresh Pineapple Triangular wedge for garnish
  • 1 whole Maraschino Cherry With green stem

Equipment

  • 1 Hand Mixer For whipping the cream to stiff peaks.
  • 1 Non-stick Skillet For toasting the shredded coconut.
  • 1 Fine-mesh Sieve Essential for draining the pineapple thoroughly.

Method
 

Preparation
  1. Place shredded coconut in a non-stick skillet over medium-low heat. Stir constantly until golden-brown and fragrant, about 3-5 minutes. Remove to a cold plate immediately.
  2. Place the crushed pineapple in a fine mesh sieve. Use a spoon to press out as much liquid as possible to ensure the fluff stays thick and airy.
Assembly
  1. In a large chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. The texture should be thick and airy.
  2. Gently fold in the drained pineapple and mini marshmallows. Cover and refrigerate for at least 1 hour to set the texture.
  3. Spoon into a white bowl. Top with a heavy layer of toasted coconut. Garnish with a fresh pineapple wedge and a maraschino cherry with the stem.

Notes

Ensure the pineapple is extremely dry to prevent weeping.
Toast the coconut just before serving for maximum crunch.