Hawaiian Pineapple Coconut Fluff
Ingredients
- 1 can 20 oz crushed pineapple, well drained
- 1 cup sweetened shredded coconut or unsweetened for a lighter version
- 8 oz cream cheese softened
- 1 cup powdered erythritol allulose, or preferred sweetener
- 1 tsp vanilla extract
- 1 tsp coconut extract optional for extra tropical flavor
- 2 cups heavy whipping cream whipped to stiff peaks
- Optional Toppings
- Toasted coconut flakes
- Pineapple chunks
- Maraschino cherries
- Sugar-free whipped cream
- Substitutions
- Coconut: Unsweetened shredded coconut or flaked almonds
- Cream Cheese: Vegan cream cheese for dairy-free versions
- Heavy Cream: Coconut cream can replace heavy cream
- Sweetener: Monk fruit stevia, or allulose
- Pineapple: Fresh pineapple well drained
Instructions
- Beat softened cream cheese with powdered sweetener, vanilla extract, and coconut extract until smooth and creamy.
- Gently fold in drained pineapple and shredded coconut, taking care not to break up the pineapple.
- Carefully fold in whipped cream until fully combined, keeping the mixture light and airy.
- Transfer the mixture into a serving dish or individual cups.
- Refrigerate for 1–2 hours to allow flavors to meld and the dessert to firm slightly.
- Before serving, garnish with toasted coconut, pineapple chunks, maraschino cherries, or sugar-free whipped cream.
Notes
Drain pineapple thoroughly to prevent watery fluff.
Fold whipped cream gently to preserve the light texture.
Toast some coconut for added aroma and nuttiness.
Make a few hours ahead to let flavors meld.
Layer in a trifle dish with extra pineapple for a visually appealing presentation.
Flavor Variations
Add diced mango, papaya, or kiwi for extra tropical flair.
Sprinkle sugar-free chocolate chips between layers for a chocolate twist.
Add lime zest for a citrus kick.
Mix in toasted almonds or macadamia nuts for texture.
Use unsweetened coconut and a low-carb sweetener for a keto-friendly version.