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  • 1 fresh pineapple, peeled, cored, and chunked
  • 1 package (3.4 oz.) Coconut Flavor Instant Pudding
  • 1 cup thawed Whipped Topping
  • ⅓ cup flour
  • 3 cups shredded sweetened coconut
  • 1/2 cup slivered almonds
  • ¼ teaspoon salt
  • ½ can (7 oz) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • Pineapple wedge, whipped topping, and maraschino cherry for garnish.


  1. In a food processor pluse chunks of pineapple to crush.
  2. Mix crushed pineapple and dry pudding mix until well blended. Fold in whipped topping and refrigerate until ready to use.
  3. Preheat oven to 350 degrees and line a baking sheet with parchment paper
  4. Combine all ingredients in a large bowl & stir well until fully combined
  5. Spread macaroon mixture over parchment paper into an even layer
  6. Bake 8 minutes,stir mixture and return to oven for an additional 8 minutes
  7. or until starting to turn brown
  8. Cool on baking sheet.
  9. To assemble parfaits use decorative glass or plastic glasses that have some depth. I used champagne glasses I purchased at the Dollar store.
  10. Place pineapple mixture in a large plastic ziplock bag and snip off a corner. This makes filling the glasses easier and neater. Squeeze a dollop of the pineapple mixture in the bottom of a glass. Top with macaroon mixture.
  11. Repeat layer until the glass is full. Top with whipped topping, a decorative slice of pineapple, some of the macaroon mixture and a cherry. Refrigerate until ready to eat.