<body><div>I love how each layer of these no-bake Hawaiian dream dessert cups comes together for the perfect bite. It’s a fun, tropical-inspired treat that’s perfect for serving as a passed dessert.<figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3gwpQD_0vWiORY500" alt="https://img.particlenews.com/image.php?url=3gwpQD_0vWiORY500" width="1200" height="1800" ></figure><h2>Hawaiian Dream Dessert Cups</h2>I’m so excited about this layered dessert because it’s packed with all my favorite flavors. It reminds me of every dessert I’ve enjoyed in Hawaii, with pineapple shining through as the main star. Trust me, if you love tropical flavors, these Hawaiian dream dessert cups have it all.Pineapple, coconut, and macadamia nuts always take me back to breezy beach life, and I made sure this recipe does them justice. After some trial and error, I got the sweetness just right—it’s balanced, not overly sweet. The fluffy, creamy layers combined with the sweet-salty macadamia nut crust make each bite irresistible.<h2>Why I Love This Recipe</h2><ul><li>It’s no-bake, so I don’t have to worry about turning on the oven.</li><li>The layers make it look impressive without much effort.</li><li>It’s make ahead, and the individual servings are perfect for a casual gathering.</li></ul><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=2lqwGU_0vWiORY500" alt="https://img.particlenews.com/image.php?url=2lqwGU_0vWiORY500" width="1200" height="800" ></figure><h2>Ingredients</h2>Here’s a quick rundown of the ingredients I’m using and why they all work so well together:<ul><li>Macadamia nuts: I use these for the crust, filling, and garnish.</li><li>Granulated sugar</li><li>Salt</li><li>Butter: It holds the crust together and gives it a rich, buttery taste.</li><li>Pineapple rings plus juice: Pineapple brings in that tropical flavor and the juice helps keep everything moist and flavorful.</li><li>Heavy cream: Makes the filling extra rich and creamy.</li><li>Cream cheese</li><li>Cool Whip</li><li>Reddi Wip whipped cream</li><li>Flaked coconut</li><li>Instant coconut cream pudding mix: This is a simple way to pack in coconut flavor without making things complicated.</li><li>Milk: Used to make the pudding</li></ul><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=0ORMXs_0vWiORY500" alt="https://img.particlenews.com/image.php?url=0ORMXs_0vWiORY500" width="1200" height="1800" ></figure><h2>How To Make Hawaiian Dream Dessert Cups</h2>Find the complete recipe with measurements in the recipe card at the bottom of the post.<ul><li>Step One: In a food processor, throw in the macadamia nuts, granulated sugar, and salt. Process until you get crumbs. Add melted butter and keep processing until it’s smooth (it’ll be pretty wet). I divide this mixture evenly among plastic cups and use the back of a spoon to flatten it out if needed. Pop them in the fridge to set and harden into a crust while you get the rest ready—about 30 minutes.</li><li>Step Two: Mix the instant pudding with cold milk and whisk for about two minutes. Stick it in the fridge for at least 15 minutes to set up.</li><li>Step Three: Beat together cream cheese, 3/4 cup coconut, sugar, pineapple juice, and heavy cream until it’s nice and smooth. Stir in the chopped macadamia nuts.</li><li>Step Four: Take the cups with the crust out of the fridge. Spoon in the cream cheese mixture, dividing it evenly among the 12 cups. Sprinkle a teaspoon of coconut on top of the cream cheese layer in each cup. Then, add the coconut cream pudding on top of that, again dividing it evenly. Place a pineapple ring on each cup, gently pushing it down into the pudding. Fill each cup to the top with Cool Whip. Pop them back in the fridge for at least 2 hours, or up to 36 hours if you’ve got the time.</li><li>Step Five: Right before serving, add a swirl of Reddi Wip on top of each cup and sprinkle with chopped macadamia nuts and toasted coconut.</li></ul><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=2mA4Fb_0vWiORY500" alt="https://img.particlenews.com/image.php?url=2mA4Fb_0vWiORY500" width="1200" height="1800" ></figure><h2>Recipe Tips</h2>Here are a few tips to make sure your dessert cups turn out just right.<ul><li>Let each layer chill in the fridge to set properly. It makes everything easier to work with and helps the dessert stay nice and firm.</li><li>Toasting the coconut adds a great nutty crunch. If you have the time, give it a quick toast before adding it to your cups.</li><li>Taste as you go to adjust the sweetness. If you prefer things a bit sweeter, you can always add a touch more sugar or pineapple juice.</li><li>I thought about using crushed pineapple instead of the ring (and you can do that), but the ring incorporates a nice textural change into the middle of this dessert.</li><li>You can also make this into a layered dessert in a large baking pan (9 x 13) and scoop out individual servings, almost like an icebox cake.</li><li>These are a fun addition to a lu’au.</li></ul><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=2iRnQc_0vWiORY500" alt="https://img.particlenews.com/image.php?url=2iRnQc_0vWiORY500" width="1200" height="1800" ></figure><h2>Storage</h2>Here are a few storage tips to keep your dessert fresh:<ul><li>Store the cups in an airtight container in the fridge to keep them from drying out or absorbing any odors.</li><li>If you need to stack them, place a piece of parchment paper between the layers to prevent sticking.</li><li>These cups can stay good in the fridge for up to 36 hours, but they’re best enjoyed within the first couple of days for optimal freshness.</li></ul><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=4Ii8nY_0vWiORY500" alt="https://img.particlenews.com/image.php?url=4Ii8nY_0vWiORY500" width="1200" height="1800" ></figure><h2>More Tropical Inspired Desserts </h2>If you’re craving more tropical flavors, check out more of my recipes that bring a taste of paradise to your table.<img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=2R00Hm_0vWiORY500" alt="https://img.particlenews.com/image.php?url=2R00Hm_0vWiORY500" width="720" height="406" >This post may contain affiliate links. Please read my disclosure policy.<h2>Hawaiian Dream Dessert Cups</h2>Prep Time45 minsChilling2 hrsTotal Time2 hrs 45 minsCourse: DessertCuisine: AmericanKeyword: Hawaiian Dream Dessert CupsServings: 12Calories: 445kcal<h2>Equipment</h2><ul><li>disposable clear plastic cups (9 oz.)</li></ul><h2>Ingredients</h2>Crust Layer:<ul><li>9 oz. (about 2 cups) unsalted, roasted macadamia nuts</li><li>1/4 cup granulated sugar</li><li>1 tsp. table salt</li><li>1/3 cup butter, melted</li></ul>Filling:<ul><li>1 box (3.4 oz.) instant coconut cream pudding mix</li><li>1-3/4 cups whole milk</li><li>12 oz. cream cheese, softened</li><li>3/4 cup + 12 tsps. sweetened, flaked coconut </li><li>1/4 cup granulated sugar</li><li>2 tbsps. pineapple juice (reserved from canned pineapple used in the recipe)</li><li>2 tbsps. heavy cream</li><li>1/2 cup chopped macadamia nuts</li><li>12 sliced pineapple rings in 100% pineapple juice (in syrup is too sweet for this recipe)</li><li>1 (12 oz.) container Cool Whip, thawed or homemade stabilized whipped cream</li><li>1 (6.5 oz.) can Reddi Wip whipped cream</li></ul>Garnish:<ul><li>1/4 cup chopped macadamia nuts</li><li>1/4 cup toasted coconut</li></ul><h2>Instructions</h2><ul><li>In a bowl of a food processor, add macadamia nuts, granulated sugar and salt. Process into crumbs. Add melted butter and process until smooth (it will be very wet). Divide mixture (which should be almost pourable) evenly among plastic cups. Use the back of a spoon to make it flat if necessary. Place in the fridge to set and harden into a crust while making the rest of the ingredients (about 30 minutes).</li><li>9 oz. (about 2 cups) unsalted, roasted macadamia nuts, 1/4 cup granulated sugar, 1 tsp. table salt, 1/3 cup butter, melted</li><li>Combine instant pudding and cold milk. Whisk for two minutes and place in refrigerator for at least 15 minutes to set.</li><li>1 box (3.4 oz.) instant coconut cream pudding mix, 1-3/4 cups whole milk</li><li>Beat together cream cheese, 3/4 cup coconut, sugar, pineapple juice and heavy cream until smooth. Stir in chopped macadamia nuts.</li><li>12 oz. cream cheese, softened, 3/4 cup + 12 tsps. sweetened, flaked coconut, 1/4 cup granulated sugar, 2 tbsps. pineapple juice (reserved from canned pineapple used in the recipe), 2 tbsps. heavy cream, 1/2 cup chopped macadamia nuts</li><li>Remove cups with crust from the refrigerator. Spoon in cream cheese layer first, dividing evenly among the 12 cups. Sprinkle the cream cheese mixture with one teaspoon of coconut per cup. Top this layer with coconut cream pudding, dividing evenly among all cups. Top pudding layer with a pineapple ring, pushing it down slightly into the cup so it rests on top of the pudding. Fill the rest of each cup (to the top) with Cool Whip. Place back in the refrigerator for at least 2 hours and up to 36 hours.</li><li>12 sliced pineapple rings in 100% pineapple juice (in syrup is too sweet for this recipe), 1 (12 oz.) container Cool Whip, thawed or homemade stabilized whipped cream</li><li>Right before serving, top off each cup with a swirl of Reddi Wip and sprinkle each cup evenly with chopped macadamia nuts and toasted coconut.</li></ul><ul><li>1 (6.5 oz.) can Reddi Wip whipped cream, 1/4 cup chopped macadamia nuts, 1/4 cup toasted coconut</li></ul><h2>Notes</h2>Toasting Coconut: To toast coconut, just spread it out on a baking sheet and pop it in a 350°F oven for about 5-7 minutes. Give it a quick stir halfway through so it toasts evenly. Keep an eye on it—it can go from golden to burnt fast!For optimal outcomes when making these Hawaiian dream dessert cups, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.<h2>Nutrition</h2>Nutrition FactsHawaiian Dream Dessert CupsAmount Per Serving (167 g) Calories 445 Calories from Fat 238% Daily Value*Fat 26.4g41%Saturated Fat 16.2g101%Polyunsaturated Fat 0.7gMonounsaturated Fat 6.5gCholesterol 32.6mg11%Sodium 260mg11%Potassium 148mg4%Carbohydrates 49g16%Fiber 3g13%Sugar 39g43%Protein 6g12%Vitamin A 113IU2%Vitamin C 10mg12%Calcium 89mg9%Iron 1mg6%* Percent Daily Values are based on a 2000 calorie diet.As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.</div></body>

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Hawaiian Dream Dessert Cups

I love how each layer of these no-bake Hawaiian dream dessert cups comes together for the perfect bite. It’s a fun, tropical-inspired treat that’s perfect for serving as a passed dessert. Hawaiian Dream Dessert Cups. I’m so excited about this layered dessert because it’s packed with all my...