1. Ingredients
| Ingredient | Quantity |
|---|---|
| Pineapple chunks, fresh or canned | 2 cups (about 330 g) |
| Heavy whipping cream, cold | 1 cup (240 ml) |
| Cream cheese, softened | 4 oz (113 g) |
| Powdered sugar | ⅓ cup (40 g) |
| Sweetened shredded coconut | 1 cup (80–90 g) |
| Vanilla extract | 1 tsp |
| Toasted coconut flakes | ¼ cup, for topping |
| Extra pineapple chunks | For garnish |
Optional ingredients
-
½ cup mini marshmallows for a traditional fluff-salad texture.
-
½ cup crushed pineapple, thoroughly drained, for extra pineapple flavor.
-
¼ cup chopped macadamia nuts or pecans for crunch, if desired and safe for your guests.
2. Full preparation instructions
Step 1 — Prepare the pineapple
If using canned pineapple, drain it thoroughly and gently pat it dry with paper towels. Excess juice can make the dessert watery.
If using fresh pineapple, cut it into small bite-sized chunks.
Step 2 — Whip the cream
Pour the cold heavy whipping cream into a chilled mixing bowl. Beat with a hand mixer for approximately 2–4 minutes until stiff peaks form.
Set aside in the refrigerator while preparing the cream cheese mixture.
Step 3 — Make the creamy base
In another bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, then mix until creamy and lump-free.
Step 4 — Combine the cream and coconut
Gently fold the whipped cream into the cream cheese mixture using a spatula. Add the shredded coconut and fold until evenly distributed.
Avoid vigorous mixing so the dessert stays light and fluffy.
Step 5 — Add the pineapple
Fold in the drained pineapple chunks. If using mini marshmallows, add them now.
Mix gently until the pineapple is evenly distributed throughout the creamy mixture.
Step 6 — Chill
Transfer the mixture into a serving bowl, cover, and refrigerate for at least 2 hours. Chilling allows the flavors to blend and the dessert to firm up.
Step 7 — Garnish and serve
Just before serving, sprinkle toasted coconut flakes over the top and decorate with a few pineapple chunks.
Serve cold with a large spoon or portion into individual dessert cups.
3. Nutrition information
Estimated per serving — based on 8 servings
Approximately 330 calories
Protein
3–4 g
Carbohydrates
25–30 g
Total fat
24–27 g
Fiber
2–3 g
Total sugars
20–25 g
Saturated fat
17–21 g
Estimates vary with the type of coconut, cream, pineapple, and sugar used. Optional marshmallows and nuts will change the values.
4. Nut information and allergens
-
Nuts: The main recipe contains no tree nuts or peanuts as ingredients. Coconut is included; its allergen classification varies by jurisdiction, so check individual dietary requirements.
-
Dairy: Heavy cream and cream cheese contain milk.
-
Possible allergens: Check packaged coconut and other ingredients for cross-contact warnings.
-
Nut-free preparation: Omit the optional macadamia nuts and pecans, check all labels, and use clean utensils and bowls to avoid cross-contact.
5. Tips for the best results
-
Drain canned pineapple very well to prevent a runny dessert.
-
Use cold whipping cream for the best volume.
-
Soften cream cheese before mixing to avoid lumps.
-
Toast coconut in a dry skillet over low heat for 2–4 minutes, stirring frequently until golden.
-
Fold gently to keep the texture airy.
-
For a lighter version, replace some of the cream cheese mixture with thick Greek yogurt; the texture and nutrition will change.
6. Storage
-
Store covered in the refrigerator for up to 3 days.
-
Keep refrigerated at 40°F (4°C) or below.
-
Do not leave the dairy-based dessert at room temperature for more than 2 hours, or 1 hour in temperatures above 90°F (32°C).
-
Freezing is not recommended because the whipped cream and cream cheese may separate when thawed.
Serving idea: Spoon into clear dessert glasses, top with golden toasted coconut and fresh pineapple, and serve chilled for a beautiful tropical dessert.