While there are plenty of recipes from the â€˜50s that weâ€™re pretty happy arenâ€™t popular anymore (fish-filled jello salad, weâ€™re looking at you), there are some that definitely deserve some attention, seeing as theyâ€™re just as tasty and delicious as they were all those years ago. Specifically, weâ€™re talking about pineapple fluff.
Similar to ambrosia, this dish is a refreshing confection, filled with crushed pineapple, coconut flakes and mini marshmallows that tastes like youâ€™re eating a tropical cloud. Give this a chance, â€˜cause itâ€™s perfect for any gathering with friends and family, and we guarantee people will scarf it down!
2 hours - overnight to prepare serves 8-10
- 1 (20 oz.) can crushed pineapple, juices reserved
- 1 (8 oz.) package frozen whipped topping
- 1 (3.4 oz.) package vanilla or coconut cream instant pudding mix
- 2 cups mini marshmallows
- 1 cup sweetened coconut flakes, divided
- 1/3 cup pecans, roughly chopped, optional, plus extra for garnish
- 1/4 teaspoon coconut extract, optional
- In a large bowl, stir together pineapple, pineapple juice, and instant pudding mix.
- Mix until combined and slightly thickened, then fold in frozen whipped topping, marshmallows, 3/4 cup coconut flakes, pecans, and coconut extract, stirring until fully incorporated.
- Cover with plastic wrap and refrigerate 1-2 hours, or overnight.
- Place remaining coconut flakes in a medium pan or skillet over medium heat and toast for 4-6 minutes, stirring frequently, until lightly browned.
- When ready to serve, garnish pineapple fluff with fresh pineapple, toasted coconut and mint.
Recipe adapted from The Country Cook