Hawaiian Pineapple Coconut Fluff (Page 3 ) | August 11, 2024
Annonce:
What You Need for Hawaiian Pineapple Coconut Fluff:
Toasted and sliced macadamia nuts, half a cup
Two containers of quick coconut cream pudding mix, each 3.4 ounces
One 20-ounce can of pineapple chunks with juices
Crushed pineapple with juices, one 8-oz can
sweetened condensed milk, one can (14 oz.)
One 16-ounce jar of drained maraschino cherry
Mini marshmallows, 3 cups
First, defrost one 16-oz jar of whipped topping.
You may top it with more whipped cream, cherries, or nuts if you choose.
Instructions:
To make the macadamia nuts aromatic, toast them on a baking pan at 350°F for four to six minutes. Let it cool entirely.
Combine the pudding mixes, crushed pineapple with contents from both cans, and sweetened condensed milk in a large bowl. Whisk until well blended and thickened.
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After toasting three quarters of the macadamia nuts, add the marshmallows, cherries, whipped topping, and mix till combined.
To let the flavors combine and solidify, cover and chill for at least four hours.
Just before serving, give it a quick stir again. Cherry and macadamia nut garnishes, if preferred, may be added on top of the whipped cream.
Notes:
