Hawaiian Pineapple Coconut Fluff with Fresh Pineapple

Heavy whipping cream is a key ingredient. I refrigerate the ingredients and serve the dessert cold in a dish to make stiff peaks that will hold up pineapple and marshmallows. I drain the crushed pineapple before adding it to a dish. Fresh pineapple chunks are added to the top of the dish to provide contrast in texture with other ingredients. I like the contrasting textures in this dessert.

I add powdered sugar and vanilla to the mixer while it's running until the mixture leaves deep furrows in the whisk and the cream stands straight up from the beaters. Don't beat to soft peaks. Soft peaks collapse when mixed with fruit. I use a stand mixer, but a hand mixer would work. The cream should hold its shape.

Squeeze the canned fruit through a fine-mesh sieve. Allow the fruit to sit for 10 minutes. It is important to remove excess moisture from the canned fruit before combining it with the cream to prevent separation in the bowl. Use a wide silicone spatula to separate and fold the cream mixture to distribute small pieces of fruit throughout. Marshmallows will soften when combined with the cream.

Serve in a clear glass serving dish with additional coconut and pineapple slices. This dessert pairs well with grilled chicken kabobs or chipotle chicken tortas at an outdoor eating event. I find that white coconut and pineapple slices in a glass bowl look better than a flat dessert under natural light.