Samantha If you love the bright, sunny flavors of the tropics, these pineapple coconut bars are your new go-to treat. Bursting with juicy pineapple, sweetened coconut, and a buttery crust, these bars are everything you want in a summer dessert: sweet, tangy, chewy, and totally irresistible. Whether you’re prepping for a backyard BBQ, beach picnic, or just need a taste of sunshine, pineapple coconut bars deliver a fruity escape in every bite.
Unlike heavy desserts, these tropical treats are light, naturally sweet, and easy to make ahead. And the best part? You only need a few pantry staples to pull it off. It’s no wonder that pineapple coconut bars are becoming one of the most searched easy tropical dessert bars this season.
To learn more about the health benefits of pineapple, check out this pineapple nutrition breakdown from Medical News. Curious about how coconut impacts heart health? Read this overview by Harvard T.H. Chan School of Public Health. For food safety when using canned fruits, visit this FDA canned food safety page.
RECIPE OVERVIEW
Difficulty Level: Easy
Cuisine: Tropical / Summer Dessert
Serving Size: 12 bars
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Cooling Time: 30 minutes
Nutritional Snapshot (per bar):
- Calories: ~210
- Carbs: 28g
- Fat: 10g
- Sugar: 15g
- Fiber: 2g
Budget Breakdown
- Crushed pineapple (1 can): ~$1.20
- Sweetened coconut flakes (1 cup): ~$1.00
- Butter: ~$1.20
- Sugar, flour, eggs, lemon juice: ~$2.00
Total Cost: ~$5.40
Cost per Bar: ~$0.45
Why You’ll Love Pineapple Coconut Bars
- Bright, tropical flavor with a chewy, buttery base
- Simple ingredients you likely already have
- Easy to transport for picnics or potlucks
- Great make-ahead dessert for summer events
- Naturally sweet and perfect for coconut lovers
Behind the Recipe
I created this pineapple coconut bar recipe after a trip to the farmer’s market, where the aroma of ripe pineapples and toasted coconut inspired something sweet and sunny. I wanted a dessert that felt indulgent without being heavy—something that could work as a picnic treat or a beachside snack. The combination of chewy coconut and tangy pineapple over a golden crust was a hit from the first batch. Now, it’s a must-bake every June!
Ingredients You’ll Need
For the crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 (8 oz) can crushed pineapple, drained slightly
- 1 cup sweetened shredded coconut
Ingredient Highlight
Pineapple: Crushed pineapple adds a juicy, tropical sweetness. Slightly draining it keeps the bars from getting soggy.
Coconut: Sweetened shredded coconut gives the filling its chewy texture and signature tropical flavor.
Lemon juice: Adds a pop of brightness that balances the sweetness.
Butter crust: A simple, shortbread-style crust adds a buttery foundation that holds everything together.
How to Make Pineapple Coconut Bars
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
Step 2: Make the Crust
In a bowl, combine flour, sugar, and melted butter. Press the mixture firmly into the prepared pan. Bake for 10–12 minutes until the edges are lightly golden.
Step 3: Mix the Filling
While the crust bakes, whisk together eggs, sugar, flour, salt, vanilla, and lemon juice. Fold in the crushed pineapple and shredded coconut.
Step 4: Pour and Bake
Pour the filling over the pre-baked crust. Return to the oven and bake for another 25–30 minutes, or until the top is golden and set.
Step 5: Cool and Cut
Let the bars cool in the pan for 30 minutes, then lift out using the parchment and cut into squares. Serve warm or chilled.
Pro Tips for Success
- Don’t skip parchment paper—it makes removal easy.
- Use fresh lemon juice for the best brightness.
- Chill before cutting if you want perfect, clean edges.
- Toast some coconut to sprinkle on top before serving for texture.
- Double the recipe in a 9×13 pan for a crowd.
Easy Variations
- No Bake Pineapple Coconut Bars: Use a graham cracker crust and chill to set (great for hot days).
- Add macadamia nuts for crunch.
- Use fresh pineapple instead of canned, just be sure to drain excess juice.
- Make it gluten-free by using almond flour in the crust and cornstarch in the filling.
Storage & Reheating
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in layers with parchment between for up to 1 month.
- Serve cold or at room temp. Warm slightly in the microwave for a softer texture.
🍽️ Make It a Meal 🍜
Serve pineapple coconut bars with:
- A scoop of coconut milk ice cream
- Fresh pineapple or mango slices
- A glass of iced lemongrass tea
Frequently Asked Questions
Can I use unsweetened coconut instead of sweetened?
Yes, but you may want to add a bit more sugar to the filling to balance the flavors.
Can I make pineapple coconut bars ahead of time?
Absolutely. These bars hold up well for several days and are perfect for making ahead.
What if I don’t have lemon juice?
You can use lime juice or even orange juice as a substitute.
Do pineapple coconut bars need to be refrigerated?
They’re best stored in the fridge to maintain freshness and firmness.
Can I make these without eggs?
You can try using flax eggs or an egg replacer, but the texture will be slightly different.
Can I freeze pineapple coconut bars?
Yes! Wrap them tightly and freeze for up to 1 month. Thaw in the fridge before serving.
Are pineapple coconut bars gluten-free?
Not by default, but you can easily make them gluten-free by using almond flour for the crust and cornstarch in the filling.
What is the best pan size for these bars?
An 8×8-inch pan is ideal for thick, chewy bars. You can double the recipe for a 9×13-inch pan.
Can I use fresh pineapple instead of canned?
Yes, just make sure to finely chop and drain it well to prevent excess moisture.
How do I get clean slices when cutting the bars?
Let them cool completely and use a sharp knife wiped clean between cuts. Chilling first helps too.
Final Thoughts
Pineapple coconut bars are the ultimate tropical dessert for warm weather days. They’re bright, chewy, and filled with fruity sunshine in every bite. Whether you’re making them for a potluck, a weekend treat, or a summer party, these bars are guaranteed to stand out.
With simple ingredients and a no-fuss method, this is one recipe you’ll want to bookmark all season long. Sweet, satisfying, and totally summer-worthy—pineapple coconut bars might just become your new favorite.
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📌 Pin This Recipe: Pineapple Coconut Bars – Easy Tropical Dessert Squares
These pineapple coconut bars are chewy, sweet, and bursting with tropical flavor. Made with crushed pineapple, coconut, and a buttery crust.
Pineapple Coconut Bars (Easy Tropical Dessert You’ll Crave)
Ingredients
For the Crust:
- 1 cup All-purpose flour
- ¼ cup Cup granulated sugar
- ½ cup Cup unsalted butter, melted
For the Filling:
- 2 Large eggs
- ½ cup Granulated sugar
- ¼ cup All-purpose flour
- ¼ tsp Salt
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice
- 1 (8 oz) can Crushed pineapple, drained slightly
- 1 cup Sweetened shredded coconut
Instructions
- Preheat and Prep:Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Make the Crust:In a bowl, combine flour, sugar, and melted butter. Press the mixture firmly into the prepared pan. Bake for 10–12 minutes until the edges are lightly golden.
- Mix the Filling:While the crust bakes, whisk together eggs, sugar, flour, salt, vanilla, and lemon juice. Fold in the crushed pineapple and shredded coconut.
- Pour and Bake:Pour the filling over the pre-baked crust. Return to the oven and bake for another 25–30 minutes, or until the top is golden and set.
- Cool and Cut:Let the bars cool in the pan for 30 minutes, then lift out using the parchment and cut into squares. Serve warm or chilled.
