This Pina Colada Fluff is one of those recipes that has a habit of turning up at family gatherings, summer potlucks, and anytime someone asks for something light, sweet, and nostalgic. I first assembled this version years ago when I inherited an old church cookbook and wanted to modernize a classic molded salad. The combination of juicy crushed pineapple, sweetened coconut flakes, and pillowy mini marshmallows evokes the flavors of a pina colada cocktail without the alcohol. It’s bright, airy, and offers a lovely contrast of textures — soft marshmallows, creamy whipped topping, and a little crunch from chopped walnuts.

I remember making a huge bowl of this for a neighborhood block party on a blustery Memorial Day; people kept coming back for spoonfuls, and a friend told me it tasted like summer in a bowl. The rum extract provides that unmistakable island note without adding any liquid or booze, so this is safe for family events and kid-friendly. The technique is deliberately simple: no baking, no special equipment — just stir, fold, chill, and serve. That simplicity makes it an ideal last-minute dessert or a reliable contribution to any shared table.

Ingredients

• Crushed pineapple (20 ounces, undrained): Use a standard 20-ounce can; the juice is essential for the pudding to hydrate and for overall flavor. I like Dole or private-label supermarket brands for consistent sweetness.
• Instant vanilla pudding mix (3.4 ounces): One standard package helps thicken the mixture quickly without cooking. Choose a gluten-free labeled mix if you need to avoid gluten.
• Whipped topping (8 ounces tub, thawed): Use a thawed tub of frozen whipped topping such as Cool Whip or a dairy-free alternative if you need it; folding gently preserves the airiness.
• Rum extract (1 1/2 teaspoons): A little goes a long way — it supplies the characteristic pina colada flavor. McCormick or Nielsen-Massey are good-quality extracts.
• Mini marshmallows (2 1/2 cups): These provide chew and volume. Use standard mini marshmallows, but note many brands contain gelatin and are not vegetarian.
• Sweetened coconut flakes (1 1/4 cups): Toast lightly for extra flavor or use untoasted for a softer chew; shredded coconut also works but changes texture slightly.
• Chopped walnuts (1/2 cup): For crunch and a nutty contrast; substitute toasted pecans, sliced almonds, or sunflower seeds for different textures or to avoid tree-nut allergens.

Instructions

Step 1: Combine pineapple and pudding mix In a medium mixing bowl, add the entire can of crushed pineapple (do not drain) and the 3.4-ounce package of instant vanilla pudding. Using a wooden spoon, stir until the pudding mix is fully dissolved and the mixture is uniform. The pineapple juice will hydrate the pudding powder, creating a slightly thickened, silky base — this takes about 1 to 2 minutes of stirring. If you see any dry pockets of powder, scrape the sides and continue until smooth. Step 2: Fold in whipped topping and rum extract Gently fold the thawed whipped topping into the pineapple-pudding mixture using a rubber spatula. Add 1 1/2 teaspoons of rum extract and fold to combine. Be careful not to overmix; work with light strokes to retain air in the whipped topping. The mixture should be pillowy and pale, with a uniform texture. Step 3: Add marshmallows, coconut, and nuts Fold in 2 1/2 cups of mini marshmallows, 1 1/4 cups of sweetened coconut flakes, and 1/2 cup chopped walnuts until distributed evenly. Stir just until the mix is homogeneous — overworking will deflate the fluff. If you prefer the coconut toasted, fold in toasted flakes at this stage for a deeper flavor. Step 4: Chill before serving Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or up to overnight. Chilling allows the flavors to marry and the pudding to set slightly, giving a scoopable texture. Serve cold; the fluff firms a bit as it chills and offers a refreshing mouthfeel.

Storage Tips

Store in an airtight container in the refrigerator for up to 3 days. Use a shallow, wide container so you can scoop portions easily and avoid compressing the mixture. If you’re transporting it to a picnic, keep it chilled in a cooler with ice packs until serving time. When reheating is mentioned, this is a cold dish — do not heat. Instead, give it 10 minutes at room temperature before serving if it’s too firm from extended refrigeration. Discard if left out at room temperature for more than two hours.

Ingredient Substitutions

For a dairy-free version, replace the 8-ounce tub of whipped topping with an equal amount of coconut whipped topping or a plant-based whipped alternative. Swap walnuts for toasted pecans, slivered almonds, or sunflower seeds to accommodate nut allergies. Replace mini marshmallows with vegan marshmallows to make it vegetarian-friendly. If you prefer less sweetness, use unsweetened coconut and reduce marshmallows to 2 cups — the texture will be slightly less voluminous but still delightful.

Serving Suggestions

Serve chilled in small bowls or in a pretty trifle dish for a buffet. Garnish with a sprinkle of toasted coconut, a few reserved marshmallows on top, or a thin lime wedge for contrast. It pairs well with grilled chicken or fish at a summer barbecue as a refreshing palate cleanser. For a retro presentation, spoon into hollowed pineapple halves for an eye-catching serving dish at parties.

Cultural Background

Fluff salads and molded desserts were staples of American mid-century cookery, often appearing on church potlucks and holiday tables. This version riffs on the classic “pina colada salad,” marrying tropical ingredients popular in cocktails with the casual, sweet salads of the era. The pudding mix trick was a mid-20th-century innovation that allowed home cooks to achieve creamy textures without cooking. Over time, cooks have modernized these helps with better-quality extracts and toasted coconut.

Seasonal Adaptations

In summer, emphasize freshness with a sprinkle of chopped fresh mint and use fresh pineapple that’s been coarsely chopped and lightly macerated. In winter, add warm spices like a pinch of ground cardamom or nutmeg to give it a holiday spin. For a holiday potluck, stir in chopped dried cranberries and swap walnuts for toasted pecans for a festive color and texture change.

Meal Prep Tips

Make the base up to a day ahead and add the marshmallows, coconut, and nuts just before serving to preserve the marshmallow chew and crunch from the nuts. Store the dry mix (coconut, marshmallows, nuts) separately in airtight containers if you plan to assemble at the venue. Use individual ramekins for pre-portioned servings to streamline service at large gatherings.

Enjoy sharing this bright, easy Pina Colada Fluff — it’s the kind of simple, joyful dish that invites conversation and seconds. Make it your own by adjusting the mix-ins and garnishes, and don’t be surprised if friends ask you to bring it again.