Hawaiian Dream Dessert Cups
These no-bake dessert cups feature a crunchy macadamia nut crust with creamy coconut pudding and sweet pineapple, offering a refreshing tropical treat perfect for any gathering.
Equipment
- 1 food processor for crushing macadamia nuts and mixing crust
- 1 mixing bowls for pudding and cream cheese mixture
Ingredients
- 9 oz unsalted roasted macadamia nuts
- 1/4 cup granulated sugar
- 1/3 cup melted butter
- 1 box instant coconut cream pudding mix
- 1 3/4 cups whole milk
- 12 oz softened cream cheese
- 3/4 cup sweetened flaked coconut
- 2 tbsp pineapple juice
- pineapple rings for topping
- whipped topping Cool Whip
Instructions
- Pulse macadamia nuts, sugar, and a pinch of salt in a food processor until fine crumbs form. Add melted butter and mix until combined.
- Press the crust mixture firmly into serving cups and chill for 30 minutes.
- Whisk instant coconut cream pudding mix with cold milk until thickened, then chill for at least 15 minutes.
- Beat cream cheese with sweetened flaked coconut, sugar, pineapple juice, and heavy cream until smooth. Fold in chopped macadamia nuts.
- Layer the cream cheese mixture over the chilled crust in each cup, then add the pudding layer followed by a pineapple ring.
- Top each cup with whipped topping and refrigerate for at least 2 hours before serving.
Notes
- Chill cups thoroughly to ensure firm layers.
- Customize toppings with favorite fruits or nuts.
- Store covered in refrigerator for up to 2 days.