• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cherry on my Sundae
  • Recipes
  • Travel
  • Connect
  • Private Kitchen LA
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Travel
  • Connect
  • Private Kitchen LA
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    https://www.cherryonmysundae.com/ » Cookies, Dessert Bars, and Everything in Between

    Pineapple Coconut Bars

    Published: Jun 27, 2020 · Modified: Aug 13, 2021 by Cherry on My Sundae

    Did you ever notice how much our palates change as we get older? When I was younger, I hated Brussels sprouts, disliked cauliflower, and didn't care for anything sour. Now, I enjoy all things tart, love Brussels sprouts, and eat cauliflower on a weekly basis. When it comes to desserts, I now steer away from chocolate and go for more fruity sweets like these pineapple coconut bars. These bars are the perfect balance of sweet and tart. Think of them as lemon bars but with pineapple and lime and a coconut crust. Sounds good, right?

    pineapple coconut bars
    pineapple coconut bars
    pineapple coconut bars
    pineapple coconut bars
    Print Recipe

    Pineapple Coconut Bars

    15 bars
    Total Time1 hr
    Course: Dessert
    Cuisine: American
    Keyword: dessert bars
    Servings: 15
    Author: Cherry on My Sundae

    Ingredients

    Coconut crust

    • 1 ¼ cups all-purpose flour (180 grams)
    • ½ cup butter, softened (113 grams)
    • ⅓ cup granulated sugar (67 grams)
    • ½ cup coconut, shredded (60 grams)
    • pinch of salt
    • 2 tablespoon water

    Pineapple filling

    • 1 ½ cups granulated sugar (300 grams)
    • ⅓ cup all-purpose flour plus 1 tbsp (58 grams)
    • 4 large eggs
    • 1 large egg yolk
    • 2 cups pineapple juice (500 ml)
    • 1 tablespoon lime zest
    • ¼ cup lime juice (62 ml)
    • toasted coconut flakes for garnish

    Instructions

    • Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking spray.
    • Make the coconut crust. Pulse the shredded coconut in a food processor until it becomes small crumbs. Beat together the coconut with all-purpose flour, softened butter, sugar, a pinch of salt, and water until well combined. Press the crust into the prepared baking sheet in an even layer. Bake for 15-17 minutes or until golden. Remove from the oven and let cool.
    • Make the pineapple filling. Whisk together sugar with flour, 4 eggs, 1 egg yolk, pineapple juice, lime zest, and lime juice. Pour the filling into the crust and bake for 30 minutes or until no longer runny in the center and the edges have set. Remove from the oven and cool completely.
    • Garnish the pineapple coconut bars with toasted coconut and cut them into 15 bars. Sprinkle with powdered sugar if desired.

    **Helpful tips and common mistakes

    If you're making these pineapple coconut bars during the summer, I strongly advise you to use fresh pineapple. Canned pineapple juice would work just fine but there's just something about fresh pineapple that makes it taste...fresher.

    ingredients for the filling

    Just like lemon bars, this tropical version is just as easy to make. First, make the crust. Combine flour with softened butter, coconut, sugar, and a pinch of salt and press the mixture into a greased baking sheet. Bake the crust for 20 minutes or until golden brown and let it cool completely.

    mix ingredients together

    Meanwhile, make the pineapple filling. If you're using fresh pineapple, blend up the pineapple until smooth. Whisk it together with some sugar, flour, eggs, lime zest, and lime juice. You can also add more lime juice if you want the bars to be more tart. Pour the filling into the crust and bake until the center is set, about 20 minutes.

    bake until set

    And that's it, folks! Seriously, this has to be one of the easiest desserts I've posted lately. Let the bars cool and slice them into 15 bars.

    pineapple coconut bars

    Top the pineapple coconut bars with toasted coconut for that extra something special. The bars may look thin but the ratio of coconut crust and filling is just right. These bars almost remind me of Taiwanese pineapple cakes, which is possibly one of the best desserts from Taiwan. Give this a try and let me know what you think!

    For more dessert bars inspiration, check out these strawberry key lime pie bars!

    « Mexican Samosas
    Tuscan Meatballs with Sun-Dried Tomatoes »

    Reader Interactions

    Comments

    1. Joyce

      February 13, 2021 at 5:42 pm

      can i make this in a pie tart dish instead?
      Reply
      • Cherry on My Sundae

        February 13, 2021 at 6:04 pm

        I don't see why not! But I'm going to guess that the filling amount is going to be too much for a pie dish since it's meant for a 9x13 baking dish. Try half the amount of the filling unless you want a thicker layer of filling. It might also take longer than 20 minutes depending on thick the layer of pineapple filling is. You'll know it's ready when it's only slightly jiggly in the center, but should be pretty much set. Let me know if you have any other questions!
        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hey there! My name is Christine and I'm a chef during the day and food blogger at night. Welcome to my world highlighting what's in season, sharing travel tidbits, and just living a simple life in the busy city of Los Angeles.

    More about me →

    Subscribe

    Join my email list and get recipes delivered straight to your inbox!



     
     

    Seasonal Favorites

    • Blackened Chicken and Strawberry Salad
    • Pistachio Crusted Salmon with Onion Chive Butter
    • Blueberry Elderflower Kefir Donuts
    • Salsa Verde Chicken with Lemony Mash

    Footer

    ↑ back to top

    • Pinterest
    • Instagram

    Privacy Policy