Ingredients
Method
Combine the pineapple base
- Drain both cans of crushed pineapple and pineapple chunks, then combine them with sweetened shredded coconut and mini marshmallows in a large bowl.
- Stir just until the marshmallows and coconut are evenly distributed and pineapple chunks are visible throughout.
Make the cream mixture
- In a separate bowl, mix whipped topping, sour cream, and coconut cream until smooth and fully combined.
- Check the mixture for streaks of coconut cream and stir again until the texture looks uniform.
Fold and chill
- Fold the cream mixture into the pineapple mixture until well combined, keeping the pineapple chunks intact and the color creamy white with specks.
- Cover and refrigerate for at least 2 hours before serving so the fluff sets to a thick, spoonable consistency.
- Garnish with extra shredded coconut if desired right before serving for a visible coconut topping.
Notes
For clean layers and better texture, drain both pineapple types well so the fluff doesn’t turn watery; after chilling, stir once gently to redistribute before serving. Refrigerate leftovers in a covered container up to 3 days; freezing isn’t recommended because marshmallows and dairy-based creams can change texture. If you need it dairy-light, substitute sour cream with an equal amount of plain non-dairy yogurt and use dairy-free whipped topping, keeping coconut cream the same for the tropical flavor.