While there are plenty of recipes from the ‘50s that we’re pretty happy aren’t popular anymore (fish-filled jello salad, we’re looking at you), there are some that definitely deserve some attention, seeing as they’re just as tasty and delicious as they were all those years ago. Specifically, we’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 you’re eating a tropical cloud. Give this a chance, ‘cause it’s perfect for any gathering with friends and family, and we guarantee people will scarf it down!
Serves 8-10 2 hours - overnight
- 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