Instructions:
Toast the macadamia nuts on a baking sheet at 350°F for 4-6 minutes until fragrant. Allow to cool completely.
In a large bowl, whisk together the pudding mixes, both cans of crushed pineapple with juices, and the sweetened condensed milk until fully combined and thickened.
Fold in the marshmallows, cherries, whipped topping, and 3/4 of the toasted macadamia nuts until fully incorporated.
Cover and refrigerate for at least 4 hours to allow flavors to meld and set.
When ready to serve, give it one more gentle stir. Garnish with remaining whipped cream, cherries, and macadamia nuts if desired.
Notes:
For extra coconut flavor, add 1-2 tsp coconut extract or 1 cup shredded coconut.
Pecans or walnuts can be substituted for macadamia nuts.
Can add a splash of rum or pineapple juice if desired.
Leftovers will keep refrigerated for 3-4 days.
This heavenly, creamy-dreamy Hawaiian pineapple coconut fluff is a true taste of tropical paradise! Perfect make-ahead dessert for all your spring and summer parties.
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