Each layer of these No-Bake Hawaiian Dream Dessert Cups is delicious, but together, the sum of each layered parts is one amazing bite. It will be the hit of your next gathering or barbecue.
I am so excited about this dessert. It’s inspired by my most recent visit to Hawaii. I love how travel gets me into the kitchen and thinking about flavors I experienced while away from home.
It’s no secret, pineapple, coconut and all things macadamia nut remind us of tropical climates, breezy beaches and all things Hawaiian. I am a huge fan of coconut, especially coconut ice cream and this coco-nutty recipe does not disappoint in that department.
The best part, it’s not cloyingly sweet as you might suspect. In fact, it’s perfectly balanced when it comes to taste. The first few bites are fluffy, sweet and creamy. Then you make your way down to the sweet-salty macadamia nut crust and it’s so delicious. You’ll see.
I thought about using crushed pineapple instead of the ring (and you can do that), but this ring incorporates a nice textural change into the middle of this dessert. It looks cool too!
Each layer is delicious, but together, the sum of the layered parts is one amazing bite. It will be the hit of your next gathering or barbecue. Or maybe you’ll serve it at the luau you’re throwing this summer. What a great idea.
Enjoy every bite.
Other Hawaiian inspired desserts you might like:
- Hawaiian Pineapple Pudding Cake
- Gratineed Pineapple
- Hawaiian Fruit Dip
- Coconut-Pineapple Cupcakes with Pineapple-Cream Cheese Frosting
- One Year Ago: Chocolate-Banana-Avocado Bread with Chocolate-Avocado “Buttercream”
- Two Years Ago: Coconut-Mango-Carrot Smoothie
How to Make No Bake Hawaiian Dream Dessert Cups
- 12 (9 oz) plastic tumbler cups
For the crust:
- 9 oz (about 2 cups) unsalted, roasted macadamia nuts
- 1/4 cup granulated sugar
- 1 teaspoon table salt
- 1/3 cup butter, melted
For the filling:
- 1 box (3.4 oz) instant coconut cream pudding mix
- 1-3/4 cups whole milk
- 12 ounces cream cheese, softened
- 3/4 cup + 12 teaspoons sweetened, flaked coconut ~ divided
- 1/4 cup granulated sugar
- 2 Tablespoons pineapple juice (reserved from canned pineapple used in recipe)
- 2 Tablespoons heavy cream
- 1/2 cup 1/2 cup macadamia nuts, chopped
- 12 sliced pineapple rings in 100% pineapple juice (the syrup kind is too sweet)
- 1 (12oz) container Cool Whip, thawed or stabilized whipped cream
- 1 (6.5 oz) can Reddi Wip, whipped cream
- chopped macadamia nuts for garnish
- toasted coconut for garnish
- In a bowl of a food processor, add macadamia nuts, granulated sugar and salt. Process into crumbs. Add melted butter and process until smooth (it will be very wet). Divide mixture (which should be almost pourable) evenly among plastic cups. Use the back of a spoon to make it flat if necessary. Place in the fridge to set and harden into a crust while making the rest of the ingredients (about 30 minutes).
- Combine instant pudding and cold milk. Whisk for two minutes and place in refrigerator for at least 15 minutes to set.
- Beat together cream cheese, 3/4 cup coconut, sugar, pineapple juice and heavy cream until smooth. Stir in 1/2 cup chopped macadamia nuts.
- Remove cups with crust from the refrigerator. Spoon in cream cheese layer first, dividing evenly among the 12 cups. Sprinkle the cream cheese mixture with one teaspoon of coconut per cup. Top this layer with coconut cream pudding, dividing evenly among all cups. Top pudding layer with a pineapple ring, pushing it down slightly into the cup so it rests on top of the pudding. Fill the rest of each cup (to the top) with Cool Whip. Place back in the refrigerator for at least 2 hours and up to 36 hours. Right before serving, top off each cup with Reddi Wip and sprinkle with chopped macadamia nuts and toasted coconut.
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