Every Sunday afternoon after church, my sister and I would visit Auntie Mae’s cozy kitchen. She always had a spread of cheerful dishes ready—macaroni salad, pineapple chicken, and her famous fluff. She called it “sunshine salad,” even though there wasn’t a leaf of lettuce in sight. That glass bowl filled with creamy, coconut-pineapple goodness always brought smiles. She’d let us kids sneak tastes straight from the mixing spoon, as long as we promised not to tattle to our mom.
Years later, I found her handwritten recipe card tucked inside an old church cookbook, stained with pineapple juice and smudged with coconut flakes. I felt like I’d discovered treasure. And while Auntie Mae passed on years ago, every time I make this Hawaiian Pineapple Coconut Fluff, I feel her nearby—probably telling me to “use more coconut, not less!”
Now that I’m in my 60s, retired from teaching, and baking up memories instead of lesson plans, I love passing on these little heirlooms of flavor. This recipe has the soul of summer vacations, luaus in your backyard, and the warm hum of conversation around a table. It’s light, fruity, creamy, and ridiculously easy to throw together.
This is the kind of dish that gets scraped clean at potlucks—and someone always asks for the recipe. I tell them what Auntie Mae told me: “Just don’t skip the coconut.”
Short Description
A creamy, fruity dessert fluff made with crushed pineapple, coconut, whipped topping, and sweetened cream cheese. Light, refreshing, and perfect for picnics, potlucks, or sunny-day treats.
Key Ingredients
- 1 (20 oz) can crushed pineapple, drained (reserve juice for another use)
- 1 cup shredded sweetened coconut (plus extra for garnish)
- 1 (8 oz) package cream cheese, softened
- 1 (8 oz) container Cool Whip (or homemade whipped cream), thawed
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Optional toppings: chopped macadamia nuts, fresh pineapple chunks, maraschino cherries
Tools Needed
- Large mixing bowl
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Fine mesh strainer (for draining pineapple)
- Serving bowls or trifle dish
-
Plastic wrap
Cooking Instructions
Step 1: Drain the Pineapple
Pour the crushed pineapple into a fine mesh strainer placed over a bowl. Let it drain completely to avoid watering down the fluff. Set the drained pineapple aside and save the juice for smoothies or cocktails.
Step 2: Prepare the Cream Cheese Base
In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy—no lumps! Gradually add the powdered sugar and continue beating until fully blended and fluffy.
Step 3: Add Flavorings
Stir in the vanilla extract. Then fold in the drained pineapple and shredded coconut. Mix just until combined—you want the coconut evenly distributed.
Step 4: Fold in the Whipped Topping
Use a spatula to gently fold in the Cool Whip or homemade whipped cream. Do this slowly to keep the mixture light and airy. Overmixing will deflate the fluff.
Step 5: Chill Before Serving
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight. This helps the flavors blend and allows the texture to firm up.
Step 6: Serve and Garnish
Scoop the chilled fluff into individual dishes or a trifle bowl. Top with extra shredded coconut, chopped macadamia nuts, fresh pineapple, or a cherry for a festive finish.
Why You’ll Love This Recipe
Quick to make – Just a few steps and no baking required.
Crowd-pleaser – Great for potlucks, BBQs, or holidays.
Versatile – Easy to customize with toppings or mix-ins.
Tropical flavor – Pineapple and coconut bring sunshine to your spoon.
Light & creamy – A no-fuss dessert that’s satisfyingly sweet without being too heavy.
Mistakes to Avoid & Solutions
Using undrained pineapple – This will make your fluff watery.
Solution: Use a fine strainer and press lightly with the back of a spoon.
Overbeating the cream cheese – It can get too stiff.
Solution: Beat until just smooth, especially before adding powdered sugar.
Overmixing the whipped topping – You’ll lose the fluffiness.
Solution: Gently fold, don’t stir vigorously.
Not chilling long enough – The flavors won’t meld properly.
Solution: Chill at least 2 hours; overnight is best.
Too much sugar – If using a sweeter whipped topping, reduce the powdered sugar slightly.
Solution: Taste the cream cheese mixture before folding in whipped cream.
Serving and Pairing Suggestions
Serve chilled in small dessert cups or a large glass trifle dish.
Add toasted coconut or crushed graham crackers on top for crunch.
Pair with iced tea, piña coladas, or pineapple-mint spritzers.
Makes a great side for summer BBQs, Easter lunch, or luau-themed dinners.
For brunches, serve it next to fruit salad and mini quiches.
Storage and Reheating Tips
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Avoid freezing: The texture may separate and become grainy.
Stir before serving: If it looks slightly separated after chilling, give it a gentle stir.
Serve cold only: This dish isn’t meant to be reheated—best enjoyed chilled.
FAQs
1. Can I make this ahead of time?
Yes! You can make it the day before. In fact, it tastes better after chilling overnight.
2. What can I use instead of Cool Whip?
You can use homemade whipped cream—just beat 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.
3. Can I use fresh pineapple instead of canned?
You can, but be sure to chop it finely and drain it well. Fresh pineapple may not be as sweet, so you might need to adjust the sugar.
4. Is this dessert gluten-free?
Yes, all the ingredients are naturally gluten-free. Always double-check your labels to be safe.
5. Can I add other fruits to the fluff?
Absolutely! Mandarin oranges or chopped strawberries mix well. Just make sure to drain them thoroughly.
Tips & Tricks
Toast the coconut for added depth and a nutty crunch.
Add a splash of reserved pineapple juice to the cream cheese for a tropical tang.
Use a clear glass bowl or trifle dish to show off the creamy texture and colorful toppings.
Want extra richness? Mix in a spoonful of sour cream or Greek yogurt.
To make it more elegant, pipe the fluff into mini dessert cups for parties.
Recipe Variations
Tropical Fruit Fluff
Swap the crushed pineapple for a mix of drained mandarin oranges and diced mango. Use coconut whipped cream for a fully tropical taste.
Lime-Coconut Fluff
Add 1 tablespoon of fresh lime juice and 1 teaspoon of zest to the cream cheese for a tangy twist.
Berry Fluff Delight
Replace pineapple with chopped strawberries and blueberries. Add ½ teaspoon almond extract instead of vanilla.
Chocolate Coconut Fluff
Stir 2 tablespoons cocoa powder into the cream cheese before adding sugar. Use chocolate shavings and toasted coconut for garnish.
Piña Colada Fluff
Add 1 tablespoon rum extract (or a splash of real rum) and extra coconut. Top with maraschino cherries for a true piña colada vibe.
Final Thoughts
Recipes like this remind me why I started this blog. They’re simple, joyful, and come with a side of sweet nostalgia. Hawaiian Pineapple Coconut Fluff isn’t just a dessert—it’s a feeling. It’s the sound of a screen door slamming, laughter drifting across a backyard, and the clink of spoons scraping empty bowls. I’ve made this for neighbors, grandkids, church socials, and even as a little treat for myself after a quiet afternoon gardening.
I hope it brings a touch of island sunshine to your home, wherever you are. So the next time you want to make something special without fuss, this fluff is your friend. Keep the coconut flowing, and don’t forget that little scoop of joy at the end of every spoonful.
Let me know how it turns out—especially if you add your own twist!
Hawaiian Pineapple Coconut Fluff
Print ThisIngredients
- 1 (20 oz) can crushed pineapple, drained (reserve juice for another use)
- 1 cup shredded sweetened coconut (plus extra for garnish)
- 1 (8 oz) package cream cheese, softened
- 1 (8 oz) container Cool Whip (or homemade whipped cream), thawed
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Optional toppings: chopped macadamia nuts, fresh pineapple chunks, maraschino cherries
Instructions
Step 1: Drain the Pineapple
Strain the crushed pineapple using a fine mesh sieve. Let it drain fully to prevent a watery fluff. Set aside the fruit and save the juice for later use.
Step 2: Prepare the Cream Cheese Base
Beat softened cream cheese until smooth. Gradually mix in powdered sugar until light and fluffy.
Step 3: Add Flavorings
Stir in vanilla, then gently fold in drained pineapple and shredded coconut until evenly combined.
Step 4: Fold in the Whipped Topping
Carefully fold in Cool Whip or homemade whipped cream. Keep it light—don’t overmix.
Step 5: Chill Before Serving
Cover and refrigerate for at least 2 hours, or overnight, until set.
Step 6: Serve and Garnish
Spoon into bowls and top with coconut, macadamia nuts, pineapple chunks, or a cherry.
