Hawaiian Dream Dessert Cups

Square image of Hawaiian Dream Dessert Cup layered with macadamia crust, coconut pudding, pineapple, and whipped cream.

Hawaiian Dream Dessert Cups

These Hawaiian Dream Dessert Cups are an easy, no-bake tropical dessert layered with macadamia crust, coconut pudding, pineapple, and whipped topping. Cold, creamy, and made with instant pudding, they’re the kind of Hawaiian dessert that actually earns a spot at every luau.

Course Dessert

Cuisine American

Keyword coconut pudding dessert, cold creamy dessert, easy Hawaiian desserts, easy luau dessert recipes, Hawaiian dessert cups, Hawaiian dessert recipes, Hawaiian desserts, Hawaiian Dream Dessert Cups, instant pudding desserts, luau desserts, macadamia dessert recipes, no bake Hawaiian dessert, party dessert cups, pineapple coconut dessert, tropical dessert cups, tropical dessert recipe

Prep Time 45

Chilling 2

Total Time 2 45

Servings

Calories 460kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accuracy.
mixing bowls To combine ingredients.
food processor To blitz the macadamia nuts.
hand mixer To whip the layered parts.
disposable clear plastic cups (9 oz.) To build the dessert cups.

Ingredients

Crust Layer:

9 oz. (about 2 cups / 255 g) unsalted, roasted macadamia nuts
¼ cup (50 g) granulated sugar
1 tsp (6 g) table salt
⅓ cup (75 g) butter melted

Filling:

1 box (3.4 oz / 96 g) instant coconut cream pudding mix
1¾ cups (420 ml) whole milk
12 oz (340 g) cream cheese, softened
¾ cup + 12 tsps. (115 g) sweetened, flaked coconut
¼ cup (50 g) granulated sugar
2 tbsps (30 ml) pineapple juice (reserved from canned pineapple used in the recipe)
2 tbsps (30 ml) heavy cream
½ cup (65 g) chopped macadamia nuts
12 sliced pineapple rings in 100% pineapple juice (in syrup is too sweet for this recipe)
1 (12 oz / 340 g) container Cool Whip thawed or homemade stabilized whipped cream
1 (6.5 oz / 184 g) can Reddi Wip whipped cream

Garnish:

¼ cup (30 g) chopped macadamia nuts
¼ cup (30 g) toasted sweetened shredded coconut

Instructions

Add the macadamia nuts, sugar, and salt to a food processor and pulse into fine crumbs. Pour in the melted butter and blend again until smooth. The mixture will look wet and almost pourable. Divide it evenly among the cups and press the bottoms flat with the back of a spoon. Chill for about 30 minutes so the crust sets and firms up while you prep the next layers.
9 oz. (about 2 cups / 255 g) unsalted, roasted macadamia nuts, ¼ cup (50 g) granulated sugar, 1 tsp (6 g) table salt, ⅓ cup (75 g) butter
Whisk the instant pudding mix with cold milk for about two minutes until it thickens. Chill in the fridge for at least 15 minutes so it sets up smooth and creamy.
1 box (3.4 oz / 96 g) instant coconut cream pudding mix, 1¾ cups (420 ml) whole milk
Beat together the cream cheese, ¾ cup (75 g) coconut, sugar, pineapple juice, and heavy cream until smooth. Stir in the chopped macadamia nuts until evenly mixed.
12 oz (340 g) cream cheese, softened, ¾ cup + 12 tsps. (115 g) sweetened, flaked coconut , ¼ cup (50 g) granulated sugar, 2 tbsps (30 ml) pineapple juice (reserved from canned pineapple used in the recipe), 2 tbsps (30 ml) heavy cream, ½ cup (65 g) chopped macadamia nuts
Remove the cups from the fridge and spoon in the cream cheese layer, dividing it evenly among the 12 cups. Sprinkle each with a teaspoon of coconut, then spoon the coconut cream pudding on top, dividing it evenly. Press a pineapple ring into each cup so it rests slightly in the pudding. Fill to the top with Cool Whip and return to the fridge for at least 2 hours or up to 36 hours.
12 sliced pineapple rings in 100% pineapple juice (in syrup is too sweet for this recipe), 1 (12 oz / 340 g) container Cool Whip
Right before serving, add a swirl of Reddi-Wip to each cup, then finish with a sprinkle of chopped macadamia nuts and toasted coconut. Serve cold and let everyone pretend you flew these in from Maui.
1 (6.5 oz / 184 g) can Reddi Wip whipped cream, ¼ cup (30 g) chopped macadamia nuts, ¼ cup (30 g) toasted sweetened shredded coconut

Video

Notes

Chill each layer so it sets the way it should. Cold pudding, cold crust, cold cream cheese - everything holds better and looks more finished.
Use instant coconut pudding only. The cooked kind won’t set right and will make the layers slide.
The macadamia crust should be pressed while still soft, then chilled until firm. Warm crust turns oily.
Pineapple juice from the can keeps bananas or other fruit layers bright and balances the creamy sweetness.
Toasting coconut adds that bakery-style crunch. Spread it on a baking sheet and toast at 350°F (175°C) for 5–7 minutes, stirring once. Watch it closely - it burns fast.
Cool Whip or stabilized whipped cream gives the topping structure and that diner-style finish.
The layers firm up in the fridge, not the freezer. Let them chill for a couple of hours for the best texture.

If you’re making these Hawaiian Dream Dessert Cups, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition