The first step is to make a coconut pudding foundation using sweetened condensed milk, crushed pineapple juices, and instant pudding mix. All those weird and wonderful mix-ins are well complemented by the delicious tropical sweetness.
The coconut-pineapple pudding cloud encases sweet micro marshmallows, tart maraschino cherries, and toasted macadamia nuts with a buttery crunch. Once everything has cooled to a delicious, creamy consistency, a generous layer of whipped topping covers everything, sealing the deal.
After it sets, every mouthful is a delicious reminiscence of tropical flavors. Everything about the textures! How delightful! The carefree, fruity undertones that put you in a good mood. The combination of the ambrosia salad from your youth with the exotic flavors of coconut, pineapple, and macadamia nuts elevates it to the level of a sophisticated dessert.
CONTINUE READING ON THE NEXT PAGE
I grew up eating these, but don’t know why they aren’t made more. This recipe is so good and super easy to follow, esp for first timers
This recipe is amazing
Longhorn Parmesan Crusted Chicken
Here’s what it means when eggs have a white spot
Seafood Contaminated: 180 of 182 Samples Contain Microplastics—What It Means for You
Man Refuses to ‘Date Ugly Women’ and Won’t Settle for ‘Second Best’
Remove that nasty old grease stuck to your pots with this effective trick
How to Use This Strange Tool in Your Kitchen
Flourless Pistachio Cake with Chocolate Ganache