Hawaiian Dream Dessert Cups

By Tyla | Last modified on Feb 26, 2026

Featured in: Desserts

Transport your taste buds to a tropical paradise with these Hawaiian Dream Dessert Cups. This no-bake delight combines a crunchy macadamia nut crust with layers of creamy coconut pudding and sweet pineapple, creating a luscious treat perfect for warm-weather gatherings or anytime you crave a refreshing dessert.

With its vibrant flavors and appealing presentation, these dessert cups are designed to impress. Easy to assemble and customize with your favorite tropical fruits, they offer a perfect balance of texture and sweetness that will satisfy all dessert lovers.

Why You’ll Love This Recipe

No-bake and easy to prepare, making it ideal for quick summer desserts.
A delightful combination of macadamia nuts, coconut, and pineapple that brings tropical flavors to your table.
Individual servings make it perfect for parties, family gatherings, or special occasions.

Ingredients

Unsalted roasted macadamia nuts (9 oz): Provides a rich, buttery crunch forming the perfect base for the crust in each dessert cup.
Granulated sugar (1/4 cup): Adds sweetness to balance the nuttiness and enhance the crust’s flavor.
Butter, melted (1/3 cup): Binds the nut mixture together creating a sturdy and flavorful crust.
Instant coconut cream pudding mix (1 box): Infuses creamy coconut flavor and smooth texture for the pudding layer.
Whole milk (1 3/4 cups): Used to prepare the pudding, adding richness and creaminess.
Cream cheese, softened (12 oz): Provides a tangy, creamy layer that perfectly complements the sweet tropical flavors.
Sweetened flaked coconut (3/4 cup): Adds chewiness and enhances the coconut taste in the cream cheese mixture.
Pineapple juice (2 tbsp): Lightens the cream cheese mixture with tart pineapple flavor for a tropical twist.
Pineapple rings: Sliced fresh or canned pineapple rings create an eye-catching and juicy topping layer.
Whipped topping (Cool Whip): Adds a light and fluffy finish to the dessert cups, balancing texture and sweetness.

Instructions

Make the macadamia nut crust: Pulse the unsalted roasted macadamia nuts, granulated sugar, and a pinch of salt in a food processor until fine crumbs form. Adding melted butter and blending it thoroughly allows the mixture to bind perfectly. Press this crumb mixture firmly into individual serving cups and chill for 30 minutes to set a crunchy base for the dessert.
Prepare the coconut pudding layer: Whisk the instant coconut cream pudding mix into cold whole milk until it begins to thicken. Let the pudding chill for at least 15 minutes to achieve a smooth, creamy consistency that adds a tropical flavor contrast when layered.
Create the cream cheese mixture: Beat softened cream cheese with sweetened flaked coconut, sugar, pineapple juice, and a touch of heavy cream until smooth and creamy. Gently fold in chopped macadamia nuts for extra texture and nutty flavor, enhancing the richness of this layer.
Assemble the dessert cups: Layer the cream cheese mixture over the chilled macadamia crust in each cup. Next, add a layer of chilled coconut pudding. Top each cup with a juicy pineapple ring to showcase vibrant tropical colors and flavors.
Add finishing touches and chill: Finish each cup with a generous dollop of whipped topping (such as Cool Whip) to provide a light, airy contrast. Refrigerate the assembled cups for at least 2 hours to allow flavors to meld and textures to firm up before serving.

You Must Know

Chilling is essential for the crust to set and for the pudding layers to firm up properly.
For best results, use whole milk for richer pudding texture and flavor.
Substitute pineapple rings with fresh mango or passion fruit for varied tropical tastes.

Storage Tips

Store leftover dessert cups covered in the refrigerator for up to 3 days. Avoid freezing as the pudding and whipped topping textures may change upon thawing.

Serving Suggestions

Serve chilled as a refreshing summer dessert or alongside a tropical cocktail. Garnish with additional macadamia nuts or a sprinkle of toasted coconut for extra flair.

Professional Tips

Use a food processor for even crust texture and easy blending of nuts and sugar.
Chill each dessert cup well to maintain structured layers and a refreshing, cool taste.
Adjust sweetness by balancing sugar quantities according to your preference and the sweetness of canned pineapple.

FAQs

Can I make these dessert cups ahead of time?: Yes, prepare and assemble the cups a day in advance and refrigerate. This allows the flavors to meld beautifully.
Can I use light milk instead of whole milk?: You can, but whole milk gives the pudding a richer and creamier texture which complements the dessert better.
Are these dessert cups gluten-free?: Yes, since the crust uses only macadamia nuts and no wheat-based ingredients, this dessert is naturally gluten-free.
Can I substitute the macadamia nuts?: While macadamia nuts provide an authentic Hawaiian flavor, you can substitute with cashews or almonds if preferred.
What if I don’t have instant coconut pudding mix?: You can make homemade coconut pudding using coconut milk and cornstarch, but instant mix is easiest for a quick no-bake dessert.
How should I serve these for a party?: Serve in clear dessert cups or small mason jars for easy individual portions and beautiful presentation.