Prep Time: 15 minutes
Cook Time: 0 minutes
Chill Time: 2 hours
Servings: 8
Ingredients
- 1 can (20 oz / 567 g) crushed pineapple in juice, undrained
- 1 package (3.4 oz / 96 g) instant vanilla pudding mix
- 1 container (8 oz / 226 g) whipped topping, thawed
- 2 cups mini marshmallows
- 1 cup pineapple chunks, well drained, divided
- ½ cup sweetened shredded coconut, optional
Instructions
- Prepare the pineapple.
Keep the juice from the crushed pineapple—it helps hydrate the pudding mix. Drain the pineapple chunks separately and pat them dry to prevent excess liquid from thinning the fluff. Cut any large chunks into smaller, bite-sized pieces. - Make the pineapple base.
Add the crushed pineapple and its juice to a large mixing bowl. Sprinkle the dry instant vanilla pudding mix over the pineapple. Stir thoroughly for 1–2 minutes, scraping the bottom and sides until no dry pockets remain. - Allow it to thicken.
Let the mixture stand for approximately 5 minutes. It should become noticeably thicker. Do not add the milk listed on the pudding package; this recipe uses the pineapple juice instead. - Fold in the whipped topping.
Add the thawed whipped topping. Using a spatula, gently fold it through the pineapple mixture until evenly combined. Avoid vigorous stirring, which can deflate the topping. - Add the mix-ins.
Fold in the mini marshmallows and ¾ cup of the drained pineapple chunks. Add the shredded coconut if using. Mix gently until everything is distributed throughout the creamy base. - Chill.
Cover the bowl and refrigerate for at least 2 hours. This gives the pudding time to set and allows the marshmallows to soften slightly. For a softer marshmallow texture, refrigerate overnight. - Garnish and serve.
Give the chilled fluff a gentle fold, then spoon it into a serving bowl. Top with the remaining ¼ cup pineapple chunks. Serve cold with a large spoon, or divide into individual dessert cups.
Notes
- Use instant pudding mix, not cook-and-serve pudding.
- Thaw frozen whipped topping in the refrigerator before using.
- Pineapple packed in juice gives a more balanced sweetness than pineapple packed in heavy syrup.
- The coconut is optional; leave it out for a simpler pineapple-and-cream flavor.
- This recipe creates a fluffy, spoonable dessert with pineapple pieces and marshmallows, similar to the image.
Tips
- Drain the extra pineapple chunks thoroughly. Their excess juice can make the finished dessert watery.
- Fold gently to preserve the airy texture.
- For extra pineapple flavor, use instant pineapple pudding if available.
- Add chopped pecans just before serving if you want some crunch.
- For a less sweet variation, fold in ½ cup plain Greek yogurt. This adds tang and makes the texture slightly denser.
- Garnish shortly before serving so the pineapple pieces look fresh.
Storage
Store in an airtight container in the refrigerator for up to 3 days. The marshmallows will continue to soften, and the mixture may release a little liquid; fold gently before serving.
Freezing is not recommended because thawing can change the texture and cause separation. Keep chilled until serving and refrigerate leftovers promptly.
Nutritional Information
Approximate values per serving, based on eight servings without optional coconut:
- Calories: 240
- Carbohydrates: 48 g
- Protein: 1 g
- Fat: 6 g
- Saturated Fat: 5 g
- Fiber: 1 g
- Sugar: 37 g
Values vary by ingredient brand and portion size.