**Ingredients:**
* 1 (20 oz) can crushed pineapple, drained (reserve some juice if needed)
* 1 (8 oz) can crushed pineapple, drained
* 1 (3.4 oz) package instant coconut cream pudding mix
* 1 (14 oz) can sweetened condensed milk
* 1/2 cup chopped toasted macadamia nuts (optional)
* 1 cup mini marshmallows
* 1 (16 oz) container frozen whipped topping, thawed
* Maraschino cherries, for garnish (optional)
**Instructions:**
1. In a large mixing bowl, combine the drained crushed pineapple and instant coconut cream pudding mix. Stir until the pudding mix is well dissolved.
2. Add the sweetened condensed milk and stir until incorporated. If the mixture seems too thick, you can add a little bit of the reserved pineapple juice to thin it out.
3. Gently fold in the chopped macadamia nuts (if using), mini marshmallows, and thawed whipped topping. Be careful not to overmix, or the whipped topping will lose its volume.
4. Transfer the mixture to a serving dish or individual dessert cups.
5. Cover and refrigerate for at least 1 hour, or until chilled and set.
6. Garnish with maraschino cherries (optional) and serve.
**Tips:**
* For a richer flavor, use full-fat coconut milk instead of the pudding mix. In this case, you may need to adjust the amount of sugar to taste.
* You can substitute other chopped nuts for the macadamia nuts, such as pecans or almonds.
* If you don’t have mini marshmallows, you can use chopped dried fruit or shredded coconut instead.
* To make this recipe vegan, use dairy-free whipped topping and a vegan pudding mix.
Enjoy your delicious and refreshing Hawaiian Pineapple Coconut Fluff!