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This Tropical Fruit Fluff Salad is loaded with fresh and canned fruits, coconut and marshmallows, all folded into a creamy lemon pudding and Cool Whip mixture. And all it takes is a quick 10 minutes to put together before chilling.
I especially like this creamy tropical fruit salad for summer cookouts and BBQs because you can make it ahead of time and keep it chilled until you’re ready to eat. The only dilemma will be choosing whether to serve it as a side dish or dessert (long time readers know I’m on the side dish team).
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
Fruit fluff salads are one of those easy recipes that work for just about any occasion. This one has plenty of mix-ins, so you get a little something different in every bite. And you don’t even need to turn on the oven, so that’s a win when you don’t want to heat up the kitchen.
It makes enough to share which is great when you’re feeding a crowd, but easy enough when you’re craving something cool and fruity during the week. Try it alongside simple burgers or grilled chicken for a quick dinner.
You know those potlucks where it seems like everyone brings the same three things? While I may take a fluff salad every time, I’m always looking for a fresh spin like my Banana Split Fluff Salad and Pina Colada Fluff Salad recipes.
Tropical Fruit Fluff Salad Ingredients Needed
- Lemon pudding mix: Make sure you grab the instant kind for this recipe.
- Pineapple tidbits with juice: The juice helps thicken the pudding mix and adds natural sweetness.
- Whipped topping: Make sure it’s thawed before mixing in.
- Mandarin oranges: Adds bright citrus flavor and a soft, juicy texture.
- Kiwis: Brings a little tartness and pretty pop of green.
- Fresh strawberries and blueberries: Firm, ripe berries work best here.
- Coconut: We use shredded sweetened flakes but you can use unsweetened if preferred.
- Mini marshmallows: Adds a little more fluff and stretches the salad further.
Get the complete ingredients & directions in the recipe card below.
How to Make Hawaiian Fruit Salad with Cool Whip
Drain the juice from the pineapple can into a large bowl. Set the actual pineapple aside for later.
Add the instant lemon pudding mix, whisking until it’s thick and smooth.
Fold in the Cool Whip and do not overmix.
Add all of the fruits, marshmallows, and coconut to the pudding base and gently stir.
Cover the bowl with plastic wrap then chill for at least 2 hours in the refrigerator.
Tips for Making Creamy Tropical Fruit Salad Recipe
- Make sure you drain the oranges well, to avoid adding extra liquid to the salad.
- Fresh fruit can vary in ripeness, so choose fruit that is firm enough to hold its shape.
- Don’t skip chilling the salad – it gives the marshmallows time to soften up and the flavors come together.
Recipe Substitutions & Variations
- Swap pudding flavors: Try vanilla or cheesecake pudding for a milder flavor.
- Lighter version: Use light or low-fat whipped topping.
- Homemade whipped cream: If you make your own whipped cream the salad will not keep well past a day.
Can I make Tropical Fruit Marshmallow Fluff Salad ahead of time?
You can, but because it uses fresh fruit, it’s best to make it the same day you plan to serve it. The texture is best within the first 24 hours.
What to serve with Tropical Fruit Fluff?
This creamy fruit salad is the perfect addition to your warm weather menus or Hawaiian-themed parties, and can be served as a side dish (this is how I roll) or an easy dessert. Pair it with a simple pasta salad alongside Huli Huli Chicken, Slow Cooker Kalua Pig, grilled chicken, or burgers for a tasty dinner.
How to Store Leftover Fruit Fluff Salad
Leftovers should be kept in an airtight container in the fridge for up to 2 days. Give the salad a gentle stir the before serving to reincorporate any juices that settled at the bottom.
Can I freeze tropical fluff salad?
Freezing does not work for this recipe. The creamy base separates and the fruit releases a lot of juice as it thaws, which gives it a funky texture.
Can I use frozen fruit?
We don’t recommend it because frozen fruit becomes watery as it thaws and makes the fluff salad runny. Fresh fruit is best here.
Keep this creamy tropical fruit salad recipe handy for the next time you need a quick dish to share at your summer gatherings and potlucks. With just 10 minutes of prep and plenty of fruit flavor, it doesn’t get much easier than this!
More Easy Dessert Salad Recipes…
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Easy Tropical Fluff Salad with Fresh Fruit
Ingredients
- 1½ cups fresh strawberries, cleaned, patted dry and sliced
- 1 cup fresh blueberries, rinsed and patted dry
- 3 kiwis, peeled and diced
- 20 ounce can pineapple tidbits, or chunks, with juice
- 3.4 ounce box instant lemon pudding mix
- 8 ounce tub Cool Whip whipped topping, thawed
- 15 ounce can mandarin oranges, drained well
- 1½ cup shredded coconut
- 4 cups mini marshmallows
Instructions
- Prep the fresh fruits as directed.1½ cups fresh strawberries, 1 cup fresh blueberries, 3 kiwis
- Pour the juice from the canned pineapple tidbits into a large mixing bowl. Reserve the pineapple and set aside for later use.20 ounce can pineapple tidbits
- Add the lemon pudding powder to the pineapple juice and stir until the pudding thickens.3.4 ounce box instant lemon pudding mix
- Gently fold in the whipped topping with a rubber spatula, being careful not to overmix it.8 ounce tub Cool Whip whipped topping
- Add the pineapple, oranges, kiwi, mango, strawberries, blueberries, coconut shreds, and mini marshmallows to the lemon sauce mixture. Mix it all together until the fruits are fully coated in the pudding and cream mixture.15 ounce can mandarin oranges, 1½ cup shredded coconut, 4 cups mini marshmallows
- Refrigerate for 2 hours before serving, to allow the cream to thicken, marshmallows to soften and the flavors to develop.
- When ready to serve, give it another mix and then scoop into bowls.
Notes
- Substitute vanilla or cheesecake instant pudding in place of the lemon flavor if preferred.
- Low fat or light whipped topping works in this recipe. You can also use homemade whipped cream but the salad will only keep for a day before it starts breaking down.
- Don’t whisk or overmix when adding the whipped topping to the pudding mixture or the salad may not be as fluffy.
- The chilling time is important because it helps make the salad more flavorful and also softens the marshmallows.
- With all the fresh fruit in this recipe, it’s best to make it the day you plan to serve it. If it sits too long, the fruit starts to break down and the salad becomes watery from the fruit juices.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Just give it a mix before serving again as the juices will seep to the bottom.
- Recipe makes 9 cups. Each serving is 3/4 cup.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
