Hawaiian Pineapple Coconut Bars

Oh wow, have you ever tasted a dessert that feels like a tropical vacation? These Hawaiian Pineapple Coconut Bars are exactly that. Every bite is bursting with juicy pineapple, creamy coconut, and a buttery crust.

I made these for a family gathering, and—no joke—everyone was hooked. The flavors are just so fresh and sweet, like sunshine in dessert form. And the best part? They’re ridiculously easy to make.

Imagine sinking your teeth into a soft, chewy, coconut-filled bite with just the right amount of tangy pineapple. It’s like a luau for your taste buds! And trust me, once you try them, you’ll want to make them again and again.

So, what are you waiting for? Grab your ingredients, preheat that oven, and let’s bake up a little taste of paradise. You’ll thank me later!

Why You’ll Love These Hawaiian Pineapple Coconut Bars

• Tropical Vibes: The pineapple and coconut combination instantly transports you to an island getaway.
• Rich and Buttery Base: A delicious coconut shortbread crust holds everything together beautifully.
• Creamy and Dreamy: The coconut frosting makes these bars extra special.
• Make-Ahead Friendly: These bars taste even better the next day as the flavors meld together!
• Easy to Make: Simple step-by-step instructions will guide you to tropical dessert perfection.

Required Kitchen Tools

Before diving in, make sure you have these tools handy:

• Mixing Bowls – For preparing the crust, filling, and frosting.
• Electric Mixer or Whisk – To cream butter and mix ingredients smoothly.
• 9×13-inch Baking Pan – For perfectly portioned bars.
• Parchment Paper – Helps with easy removal from the pan.
• Rubber Spatula – For spreading the layers evenly.
• Fine Mesh Strainer – To drain the pineapple properly.

Ingredients for Hawaiian Pineapple Coconut Bars

Here’s what you’ll need for each layer of this dessert:

For the Coconut Shortbread Crust:

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 cup shredded coconut (sweetened or unsweetened)

For the Pineapple Filling:

• 1 can (20 oz) crushed pineapple, well drained
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt

For the Creamy Coconut Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• ¼ cup coconut milk (or whole milk)
• 1 teaspoon vanilla extract
• ½ cup shredded coconut, for garnish

Step-by-Step Instructions

Follow these easy steps to create your own batch of Hawaiian Pineapple Coconut Bars:

Step 1: Prepare the Coconut Shortbread Crust

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a mixing bowl, beat the softened butter and granulated sugar together until smooth and creamy.
3. Gradually add the flour and salt, mixing until the dough comes together. Stir in the shredded coconut for an extra tropical touch.
4. Press the mixture evenly into the bottom of the prepared baking pan.
5. Bake for 15-18 minutes, or until the edges are lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.

Step 2: Make the Pineapple Filling

1. In a medium bowl, whisk together the eggs, granulated sugar, and vanilla extract until smooth.
2. Add the flour, baking powder, and salt, and whisk again until fully combined.
3. Fold in the drained crushed pineapple, making sure it is evenly distributed.
4. Pour the pineapple filling over the slightly cooled shortbread crust and spread it evenly with a spatula.
5. Bake for 25-30 minutes, or until the filling is set and slightly golden on top.
6. Remove from the oven and let the bars cool completely before frosting.

Step 3: Prepare the Creamy Coconut Frosting

1. In a large bowl, beat the softened cream cheese and butter together until light and fluffy.
2. Gradually add the powdered sugar, mixing well after each addition.
3. Pour in the coconut milk and vanilla extract, then beat until the frosting is smooth and creamy.
4. Spread the frosting evenly over the completely cooled pineapple bars.

Step 4: Garnish and Chill

1. Sprinkle shredded coconut evenly over the frosted bars for extra texture and flavor.
2. Refrigerate for at least 1 hour before slicing. This helps the frosting set and makes the bars easier to cut.

Serving and Decoration Tips

These bars are a showstopper at any gathering! Here’s how to serve and present them beautifully:

How to Serve Hawaiian Pineapple Coconut Bars

• For a fancy touch: Sprinkle toasted coconut flakes on top for extra crunch.
• Pair with a beverage: Enjoy with a cup of tea, tropical smoothie, or iced coffee for a refreshing treat.
• Chill for best results: These bars taste even better when served cold, so keep them in the fridge until ready to serve.
• Add a drizzle: Try white chocolate or caramel drizzle over the top for an indulgent upgrade.
• Cut with precision: Use a sharp knife and wipe it clean between cuts to achieve perfect squares.

Storage and Make-Ahead Tips

These bars store well, making them a perfect make-ahead dessert!

How to Store Hawaiian Pineapple Coconut Bars

• In the Refrigerator: Store in an airtight container in the fridge for up to 5 days.
• In the Freezer: Place bars in a single layer in an airtight container. Freeze for up to 3 months. Thaw in the fridge overnight before serving.
• Make-Ahead Tip: You can bake the crust and filling a day ahead and add the frosting just before serving for the freshest taste.

Variations & Customizations

Want to add your own twist? Here are some fun ways to customize these bars:

• Chocolate Coconut Bars: Add ½ cup white chocolate chips to the filling for extra sweetness.
• Nutty Hawaiian Bars: Sprinkle chopped macadamia nuts over the frosting for crunch.
• Extra Fruity Bars: Mix in ½ cup of mango or passion fruit puree with the pineapple filling for a tropical twist.
• Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free flour blend.
• Vegan Option: Use vegan butter, coconut cream instead of cream cheese, and flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	~230 kcal
Carbohydrates	28g
Protein	2g
Fat	12g
Saturated Fat	8g
Sugar	18g
Fiber	2g
Sodium	85mg

Note: Values are approximate and may vary based on specific ingredients used.

Hawaiian Pineapple Coconut Bars FAQs

Can I use fresh pineapple instead of canned?

Yes! Finely chop 1 ½ cups fresh pineapple and drain well before using.

Can I make these bars ahead of time?

Absolutely! These bars taste even better the next day as the flavors meld together.

How do I toast coconut for extra flavor?

Spread shredded coconut on a baking sheet and bake at 325°F (163°C) for 5-7 minutes, stirring occasionally.

Can I freeze these bars?

Yes! Wrap them tightly and store in an airtight container for up to 3 months.

Conclusion

If you’re looking for a delicious, tropical-inspired dessert, these Hawaiian Pineapple Coconut Bars are a must-try! With a buttery coconut shortbread crust, sweet pineapple filling, and creamy coconut frosting, every bite delivers a taste of paradise. These bars are perfect for summer gatherings, potlucks, or just indulging in a little tropical sweetness at home.

The best part? They’re easy to make, store well, and taste even better the next day! Whether you’re serving them as an afternoon treat or bringing them to a party, they’re guaranteed to be a crowd-pleaser.