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Hawaiian Pineapple Coconut Dip

A creamy, no-bake tropical dessert dip made with crushed pineapple, fluffy vanilla pudding, coconut, and crunchy macadamia nuts.
Print Recipe
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Appetizer, Dessert, Snack
Cuisine: American, Hawaiian
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Dip Ingredients
  • 1 can crushed pineapple 20 oz can, thoroughly drained (reserve 2 tbsp juice)
  • 1 package instant vanilla pudding mix 3.4 oz box
  • 1 cup cold milk
  • 1 cup shredded coconut sweetened or unsweetened
  • 1 cup whipped topping like Cool Whip, thawed
  • 0.5 cup macadamia nuts chopped (or use pecans/walnuts)

Equipment

  • Large mixing bowl
  • Whisk
  • Rubber Spatula
  • Fine-mesh strainer

Method
 

  1. Drain the crushed pineapple well, pressing out the liquid. Reserve exactly 2 tablespoons of the pineapple juice.
  2. In a large bowl, whisk together the cold milk, reserved 2 tablespoons of pineapple juice, and the instant vanilla pudding mix for 2 minutes until thick.
  3. Stir the drained crushed pineapple, shredded coconut, and chopped macadamia nuts into the pudding mixture.
  4. Gently fold in the thawed whipped topping until fully incorporated and fluffy.
  5. Cover and chill in the refrigerator for 1 to 2 hours to let flavors meld and the dip to set.
  6. Serve cold with graham crackers, vanilla wafers, or fresh fruit.

Notes

Make sure to drain the pineapple very well to prevent a runny dip. Tastes even better the next day!