My Hawaiian friend showed me this recipe! Been a house fave since!
This airy and refreshing dessert is an ideal choice for warm weather. The blend of juicy pineapple, rich coconut, and crunchy nuts offers a wonderful burst of flavors.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Toasted and chopped macadamia nuts | ½ cup |
| Coconut cream instant pudding mix | 2 packages (3.4 oz each) |
| Crushed pineapple with juice | 1 can (20 oz) |
| Crushed pineapple with juice | 1 can (8 oz) |
| Sweetened condensed milk | 1 can (14 oz) |
| Maraschino cherries, drained | 1 jar (16 oz) |
| Mini marshmallows | 3 cups |
| Frozen whipped topping, thawed | 1 container (16 oz) |
| Whipped cream, cherries, nuts (optional garnish) | As desired |
Instructions:
- Make the pudding base: In a large mixing bowl, combine both cans of crushed pineapple with their juices along with the coconut cream pudding mix. Stir well until the pudding powder is fully dissolved and the mixture is smooth.
- Incorporate the condensed milk: Add the sweetened condensed milk and mix thoroughly to blend all ingredients evenly.
- Fold in extras: Carefully fold in the drained maraschino cherries, toasted macadamia nuts, mini marshmallows, and thawed whipped topping until all components are evenly mixed.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least two hours, allowing the dessert to set and chill completely.
- Serve: Just before serving, optionally top with extra whipped cream, maraschino cherries, and toasted macadamia nuts for a beautiful presentation. Enjoy chilled!
