Hawaiian Pineapple Coconut Whip
Crushed pineapple, sweet coconut, marshmallows, and whipped topping folded together and chilled into a creamy no bake dessert.
Equipment
- Large bowl
- Fine mesh sieve
- Rubber spatula
Ingredients
Main Ingredients
- 1 can crushed pineapple 20 ounces, well drained
- 1 cup sweetened shredded coconut
- 8 oz whipped topping frozen, thawed
- ½ cup mini marshmallows
- ¼ cup chopped nuts optional
Instructions
Cooking
- Drain the fruit. Press the crushed pineapple in a fine mesh sieve for 2 minutes to remove the juice.
- Combine. Stir the pineapple, coconut, and marshmallows together in a large bowl.
- Fold. Fold in the thawed whipped topping gently until no streaks remain, adding the nuts if using.
- Chill. Cover and refrigerate at least 1 hour so the flavors blend.
- Serve. Stir once and serve cold in small bowls.
Notes
Substitutions: Use unsweetened coconut for less sugar, or fold in 1 1/2 cups lightly sweetened whipped cream in place of the whipped topping.
Tips: Drain the pineapple well and fold gently so the mixture stays light.
Storage: Refrigerate covered for up to 3 days and do not freeze.