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Instructions:
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Prepare the Base Ingredients:
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Drain the crushed pineapple from both cans, saving ½ cup of juice for later. Set aside.
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Toast the macadamia nuts in a dry skillet over medium heat for 3–5 minutes, stirring until fragrant and lightly golden. Cool, then chop into small pieces.
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Make the Coconut Pudding Mixture:
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In a large mixing bowl, whisk the coconut cream instant pudding mix with the reserved pineapple juice until smooth. Let it sit for 2–3 minutes to thicken slightly.
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Combine the Layers:
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Gently fold in sweetened condensed milk, drained pineapple, mini marshmallows, and maraschino cherries into the pudding mixture. Stir gently until everything is well combined.
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Fold in the thawed whipped topping until the mixture is light, fluffy, and fully mixed.
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Chill the Dessert:
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Transfer the mixture to a large serving bowl or trifle dish. Cover with plastic wrap and refrigerate for 2–4 hours, or overnight, to let the flavors meld and the dessert set.
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Garnish and Serve:
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Before serving, garnish with extra whipped cream, chopped macadamia nuts, and a few maraschino cherries for a beautiful touch.
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Tips for Success:
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Nut Substitutions: If macadamia nuts are unavailable, you can use toasted almonds, pecans, or cashews for similar crunch.
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Make-Ahead: This dessert tastes even better after chilling overnight, making it perfect for potlucks or meal prep.
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Add Fresh Fruit: For extra freshness, try adding diced fresh pineapple or mango to the mixture before chilling.
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Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Why You’ll Love This Recipe:
The Tropical Pineapple Coconut Delight combines the sweetness of pineapple, the creamy texture of coconut pudding, and a satisfying nutty crunch. It’s light, refreshing, and bursting with tropical flavors—perfect for warm weather or any celebration. Plus, it’s no-bake, so it’s easy to make without heating up the kitchen!
Enjoy your tropical escape in every bite! 🍍🥥
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