You know those desserts that instantly make you feel like you’re on vacation? These Pineapple Coconut Bars are that dessert. With a buttery coconut shortbread base and a tangy pineapple curd topping, they channel all the breezy, beachy vibes in one heavenly bite. No oven required, just chill and thrill!
Perfect for: summer potlucks, luau parties, or anytime you need a mental getaway. And yes, they keep beautifully in the fridge for days—if they last that long!
Craving more sunshine on your dessert plate? Try my Mango Cream Tartlets and Lime Coconut Dream Bars too!
Ingredients:
For the Coconut Base:
- 1 1/2 cups crushed graham crackers
- 1 cup sweetened shredded coconut (toasted if desired)
- 1/2 cup unsalted butter, melted
For the Pineapple Layer:
- 1 can (14 oz) sweetened condensed milk
- 3 large egg yolks
- 1/2 cup fresh pineapple juice
- 1/4 cup crushed pineapple, drained
- Zest of 1 lime (optional, but brightens everything!)
Instructions:
1. Prep the base: Line an 8×8-inch pan with parchment. In a bowl, mix crushed graham crackers, coconut, and melted butter until well combined. Press into the bottom of the pan to form a firm layer. Chill for 15 minutes.
2. Make the curd: In a medium saucepan over medium heat, whisk together sweetened condensed milk, egg yolks, pineapple juice, and lime zest. Cook, stirring constantly, until thickened (about 7–10 minutes).
3. Add pineapple: Fold in the crushed pineapple, then pour the mixture over the chilled crust. Smooth the top.
4. Chill time: Refrigerate for at least 4 hours, or overnight, until fully set.
5. Serve: Lift out using the parchment, slice into bars, and enjoy your tropical getaway!
Serving Tips:
- Dust with powdered sugar or top with toasted coconut curls.
- Serve on colorful plates for a luau-themed party.
- Wrap individually in wax paper for a sweet summer picnic treat.
Creative Variations:
- Swap pineapple for passionfruit or mango puree.
- Use gluten-free graham crackers for a GF version.
- Add a splash of coconut rum to the curd for a boozy twist.
Troubleshooting:
- Bars too soft? Make sure your curd thickens enough on the stove and give it a full chill.
- Crumbly base? Press it in firmly and make sure the butter is evenly mixed.
- Too sweet? Add more lime zest or a squeeze of lemon juice to balance it out.
📅 Storage Info
- Refrigerate: Store in an airtight container up to 5 days.
- Freeze: Wrap tightly and freeze up to 2 months. Thaw in fridge overnight.
Pineapple Coconut Bars
Ingredients
For the Coconut Base:
- 1 1/2 cups crushed graham crackers
- 1 cup sweetened shredded coconut toasted if desired
- 1/2 cup unsalted butter melted
For the Pineapple Layer:
- 1 can 14 oz sweetened condensed milk
- 3 large egg yolks
- 1/2 cup fresh pineapple juice
- 1/4 cup crushed pineapple drained
- Zest of 1 lime optional, but brightens everything!
Instructions
- Prep the base: Line an 8×8-inch pan with parchment. In a bowl, mix crushed graham crackers, coconut, and melted butter until well combined. Press into the bottom of the pan to form a firm layer. Chill for 15 minutes.
- Make the curd: In a medium saucepan over medium heat, whisk together sweetened condensed milk, egg yolks, pineapple juice, and lime zest. Cook, stirring constantly, until thickened (about 7–10 minutes).
- Add pineapple: Fold in the crushed pineapple, then pour the mixture over the chilled crust. Smooth the top.
- Chill time: Refrigerate for at least 4 hours, or overnight, until fully set.
- Serve: Lift out using the parchment, slice into bars, and enjoy your tropical getaway!
Notes
- No fresh pineapple? Canned works just fine.
- Add a pinch of salt to the base if you like that sweet-salty thing.
These bars are like a mini tropical escape in every bite—sunshine guaranteed, no plane ticket required. Let me know if you make them—tag me on Pinterest or Instagram, I’d love to see your twist!
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