Once the base is smooth, I fold in my extras. I add the full cup of mini marshmallows. They’ll soften slightly as they sit, giving little pockets of sweet chewiness. Then, if I’m using it (and I hope you do!), I fold in the cup of shredded coconut. The coconut folds in beautifully, adding specks of white and that fantastic chewy texture. At this point, the fluff is ready, but I’ve learned it’s even better if you give it a little time. I cover the bowl with plastic wrap and let it chill in the refrigerator for at least one hour. This rest time allows the flavors to marry, the pudding to fully set up, and the marshmallows to get perfectly pillow-soft.
When it’s time to serve, I give the fluff one last gentle stir, then transfer it to my prettiest serving bowl. For garnish, I love sprinkling the top with a handful of extra mini marshmallows, a sprinkle of toasted coconut, or a few chopped pecans for a buttery crunch. A scattering of bright maraschino cherries makes it look especially festive. Scooping into the chilled, fluffy mound is always a delight—it’s light as air, sweet, tangy, and full of little surprises in every bite.
Pro Tips for Best Results
I tested the chilling time three different ways: serving immediately, chilling for one hour, and chilling overnight. The one-hour chill is the sweet spot. Serving it immediately is good, but it’s a bit softer. Chilling for that hour firms up the texture perfectly, making it scoopable and dreamy. Overnight is fine, but the marshmallows can start to dissolve a bit too much, losing their distinct texture.(See the next page below to continue…)