Pineapple Coconut Fluff with Homemade Coconut Pudding and Real Whipping Cream

Pineapple Coconut Fluff With Real Whipping Cream

It’s easy to see why this dessert has been a long-standing favorite at gatherings. It’s rich, creamy, and loaded with tropical flavors that are irresistible. When I make this dessert, I focus on using real ingredients like whipping cream and a homemade coconut pudding mix without additives or artificial colors. I prefer Dandi marshmallows which are a more natural choice. As we all become more and more aware of the health crisis we are undergoing in North American I believe it’s always good to be mindful of what we’re consuming. Many people just are not aware of the things in certain foods and how to easily you can something yourself and know what you are eating. Enjoying treats is about balance, and with this recipe, you can indulge while making some thoughtful ingredient choices.

Did You Know?

We use Whipping Cream In this recipe but out of interest, convenience foods like Cool Whip came onto the market in the 1960s, offering people a quick and easy substitute for real whipping cream. At the time, no one really understood the health implications of processed foods, which often contain artificial ingredients and preservatives. Since then, people have become more aware of what’s in their food, and many are choosing to make homemade versions for a more natural and wholesome option.

Yield: 8 servings

Ingredients:

Homemade Coconut Pudding:

1 can (13.5 oz) coconut milk
1/4 cup cornstarch
1/4 cup cane sugar
1/4 tsp vanilla extract

Fluff Ingredients:

1 can (20 oz) crushed pineapple, drained
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1/2 cup mini marshmallows (Dandi recommended)
Fresh pineapple wedges, for garnish

Instructions:

1. Prepare Homemade Coconut Pudding:

In a saucepan, whisk together coconut milk, cornstarch, and sugar over medium heat until the mixture thickens, about 5-7 minutes. Once thickened, remove from heat and stir in vanilla extract.
Personal Tip: Stir constantly while cooking to prevent the pudding from clumping. Let it cool before incorporating it into the dessert.

2. Make Whipped Cream:

In a separate bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until stiff peaks form, about 3-4 minutes.
Personal Tip: Chill your mixing bowl and beaters in the freezer for a few minutes before whipping for best results.

3. Combine Ingredients:

Gently fold the whipped cream into the cooled coconut pudding until well combined. Fold in the drained crushed pineapple, shredded coconut, and mini marshmallows.
Personal Tip: Fold gently to maintain the light, fluffy texture of the whipped cream.

4. Chill:

Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Personal Tip: The longer it chills, the better the flavors develop. Overnight chilling works wonders!

5. Serve:

Spoon the Pineapple Coconut Fluff into serving bowls. Garnish with h pineapple wedges, toasted coconut and marshmallows.
Personal Tip: For an elegant presentation, serve in individual dessert glasses or hollowed-out pineapple halves.

Nutritional Information (Per Serving):

Calories: 280, Protein: 3g, Carbohydrates: 35g, Sugars: 28g, Total Fat: 15g, Saturated Fat: 11g, Sodium: 150mg, Fiber: 2g

Kitchen Tips, Great Ideas, How to Save Money:

Use Fresh Pineapple:
Using fresh pineapple instead of canned varieties elevates the dessert’s texture and flavor. Fresh pineapple adds a juicy, vibrant touch that complements the coconut, providing a more authentic tropical taste. Plus, fresh pineapple is free from any added sugars or preservatives found in canned varieties, making it a healthier choice. While canned pineapple can be convenient, its texture is softer, and the flavor is often less intense.
Homemade Whipped Cream:
Whipping your own cream is not only more economical but also healthier than using processed whipped toppings like Cool Whip. Heavy whipping cream can be purchased in larger containers, which reduces cost per use, and making it at home allows you to control the sweetness. Unlike store-bought alternatives, homemade whipped cream contains no added artificial ingredients or preservatives, giving you a fresher, more natural taste.
Bulk Buy Natural Coconut:
Purchasing natural shredded coconut in bulk is a smart money-saving strategy. Coconut has a long shelf life if stored in an airtight container, making it an excellent pantry staple. You can use it not just for this dessert but also for various other baked goods, smoothies, or as a topping for yogurt and oatmeal. Bulk buying ensures you always have it on hand and helps reduce packaging waste, making it eco-friendly too.
Chill Pudding Mix Properly:
Ensuring that your homemade coconut pudding is thoroughly chilled before adding other ingredients is essential for achieving the right texture. If the pudding is too warm, it can cause the whipped cream to deflate, making the fluff less airy. A well-chilled pudding helps maintain the fluff’s structure and ensures a creamy consistency.
Mini Marshmallows in Larger Packs:
Buying Dandi mini marshmallows in bulk or larger packages can be a cost-effective way to stock up on this versatile ingredient. Marshmallows add a fun, chewy texture to the dessert and are commonly used in other treats like hot cocoa, s'mores, and Rice Krispies squares, making them a useful pantry item to keep around.
Layer for Presentation:
Presenting your Pineapple Coconut Fluff in clear dessert glasses can make it look more visually appealing. The layered effect highlights the textures and colors of the different ingredients, giving the dessert an elegant touch. This technique is simple but makes a big difference in presentation, especially for special occasions.
Add Crunch:
Toasting the shredded coconut adds a new layer of flavor and texture. Toasted coconut provides a subtle crunch that contrasts beautifully with the creamy fluff. Alternatively, you can add chopped nuts like almonds or macadamias to provide even more texture, enhancing the dessert’s overall mouthfeel.
Reuse Leftovers Creatively:
Leftover Pineapple Coconut Fluff keeps well for up to 3 days in the refrigerator. It can be repurposed into other dishes, like using it as a topping for pancakes, waffles, or even blending it into a smoothie. Storing leftovers properly also prevents food waste, ensuring you make the most out of every ingredient.
Versatile Garnishes:
Garnishing your dessert with fresh mint leaves or a drizzle of dark chocolate can add a unique flavor twist and visual appeal. Dark chocolate adds a slight bitterness that pairs well with the sweetness of pineapple and coconut, while mint provides a refreshing contrast. Get creative with your garnishes to make the dish stand out even more.
Portion Control for Balanced Indulgence:
Serving the fluff in small individual dessert cups helps manage portion sizes and prevents overindulgence. This allows guests to enjoy a sweet treat without feeling too full. Smaller servings are also perfect for gatherings, ensuring there’s enough to go around without excessive leftovers.

Let's Learn About Ingredients And You Can Decide.

What Is Cool Whip?

Cool Whip, introduced in the 1960s, was designed as a convenient alternative to real whipped cream. It contains hydrogenated vegetable oil, high-fructose corn syrup, and artificial flavorings, which many people now try to avoid due to health concerns.

How Much Additives and Colors Are in Maraschino Cherries?

We left out the Maraschino cherries as for my personal diet I don't eat them. Maraschino cherries are artificially preserved and often contain food dyes like Red 40 and preservatives like sodium benzoate. While they add a pop of color, many people opt to leave them out due to their synthetic ingredients.

What Are Marshmallows Made Of?

Traditional marshmallows are made from sugar, water, and gelatin, with added corn syrup and food dyes. Dandi marshmallows offer a healthier alternative by using natural ingredients and avoiding artificial additives.