Pineapple Coconut Delight Bars

Alright, these Pineapple Coconut Delight Bars? They’re sweet, tropical, and perfectly chewy with a buttery crust that holds it all together. You get juicy pineapple, toasty coconut, and a soft vanilla filling layered into a golden, melt-in-your-mouth bar that tastes like sunshine.

I made them for a summer picnic, and they were the first dessert to vanish. That combo of tangy pineapple and lightly crisp coconut on top? It’s like a pina colada in dessert form—fresh, light, and totally addicting.

And the best part? They’re super easy to make. Just layer, bake, chill, and slice. Let’s whip up a batch together—you’re gonna want to keep these on hand all year long!

Why You’ll Love This Recipe

• Bright, Tropical Flavors: The combination of crushed pineapple and sweetened coconut flakes brings a refreshing yet comforting sweetness. It’s like a piña colada in dessert form—without the alcohol.
• Layered Texture: You get a crunchy base, soft and chewy center, and a lightly golden top layer that holds together perfectly once chilled. Each bite has contrast and character.
• Simple Ingredients, Big Results: Everything in this recipe is either already in your pantry or easy to find at any grocery store. Yet the result tastes like something from a bakery.
• Make-Ahead Friendly: These bars actually improve in texture and structure as they chill. They can be made a day in advance, making them ideal for stress-free entertaining.
• Freezer Friendly: They freeze well in single layers with parchment between pieces, making them a great treat to keep on hand.

What You Need to Know Before You Start

Prep Time & Bake Time

• Prep Time: 15 minutes – includes crust assembly and mixing the filling
• Bake Time: 25–30 minutes – until the top is lightly golden and the filling is set
• Cooling & Chill Time: 2 hours minimum – this is crucial for proper slicing
• Total Time: Around 2 hours, 45 minutes

While the active time is minimal, don’t skip the chill time. The bars need to firm up completely before cutting, or the filling may ooze out.

Yield

• Servings: Makes 16 medium-sized square bars. You can cut them smaller for bite-sized servings or larger for generous pieces.
• Pan Size: 9×9-inch square baking dish gives the best thickness. An 8×8-inch pan will yield slightly thicker bars and may need a few more minutes in the oven.

Difficulty Level

This is an easy-level recipe, perfect for beginner bakers. There are no eggs, yeast, or temperature-sensitive steps. You’ll simply mix, layer, bake, and chill. Anyone comfortable with basic measuring and oven use can make this successfully.

Required Kitchen Tools

To prepare and bake these bars, you’ll need:

• 9×9-inch Baking Dish: A glass or metal pan works. Line with parchment paper if you want to lift the bars out easily.
• Mixing Bowls: At least two—one for the crust and one for the filling.
• Rubber Spatula or Wooden Spoon: For stirring and spreading.
• Measuring Cups & Spoons: Accuracy is key, especially with liquid ingredients like butter and condensed milk.
• Fine Mesh Strainer or Cheesecloth (optional): For draining the crushed pineapple thoroughly.
• Small Saucepan (optional): If you’re toasting nuts or coconut before baking.

Ingredients for Pineapple Coconut Delight Bars

Here’s a closer look at each ingredient and its role in the recipe:

• 1 cup graham cracker crumbs (about 8 full sheets): This is the base of the bars. Crushed graham crackers provide a sweet, buttery crunch. You can use a food processor or crush them manually in a zip-top bag with a rolling pin.
• ½ cup melted butter (unsalted): Helps bind the crust and adds richness. Be sure it’s fully melted and slightly cooled before mixing.
• ¼ cup granulated sugar: Adds subtle sweetness and helps the crust hold its shape when baked.
• 1 cup crushed pineapple (drained): This must be well-drained to avoid soggy bars. Press the pineapple against a strainer or wrap in cheesecloth and squeeze out as much moisture as possible. If not properly drained, the filling won’t set properly.
• 1 can (14 oz) sweetened condensed milk: The creamy, sweet base of the filling. It binds the coconut and pineapple together and gives a custard-like texture once baked.
• 1 cup sweetened shredded coconut: Adds chewy texture and tropical flavor. You can lightly toast it beforehand if you want a nutty, toasted taste.
• ½ cup chopped nuts (optional): Chopped pecans or walnuts are ideal. They add a nice crunch and a touch of earthiness to balance the sweetness. Toasting them first deepens the flavor.

Variations for Pineapple Coconut Delight Bars

Here are a few ways to tweak the recipe to suit your taste or dietary needs:

• Add a Cream Cheese Swirl: Mix 4 oz of softened cream cheese with 1 tablespoon sugar and a splash of vanilla. Drop spoonfuls on top of the pineapple mixture and swirl before baking.
• Make it Vegan: Use a dairy-free sweetened condensed coconut milk and plant-based butter to adapt the recipe.
• Use Fresh Pineapple: Finely chop and lightly sauté fresh pineapple with a little sugar and lime juice to reduce excess moisture. Cool before using.
• Gluten-Free Crust: Substitute gluten-free graham crackers or cookies for a crust that works for gluten-sensitive eaters.
• Zest it Up: Add ½ teaspoon of lime or lemon zest to the pineapple mixture for a citrusy brightness that cuts the sweetness slightly.

How to Make Pineapple Coconut Delight Bars (Step-by-Step Instructions)

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Position the rack in the center of the oven to allow even baking. Grease a 9×9-inch baking dish or line it with parchment paper, leaving a slight overhang on two sides for easy lifting later.

2. Prepare the Graham Cracker Crust

In a medium mixing bowl, combine:

• 1 cup graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted melted butter

Use a fork or rubber spatula to mix until the crumbs are evenly moistened and resemble wet sand. Pour the mixture into the prepared baking dish. Press the crust mixture firmly and evenly into the bottom using the flat bottom of a measuring cup or glass. Compacting it well helps the crust hold together once sliced.

Tip: Don’t skip the sugar in the crust—it caramelizes slightly during baking, creating a firm, sweet base that contrasts beautifully with the soft filling.

3. Pre-Bake the Crust

Place the crust in the preheated oven and bake for 8–10 minutes, just until lightly golden and set. Remove from the oven and allow it to cool for 5–10 minutes before adding the filling. This step prevents a soggy crust.

4. Mix the Pineapple Coconut Filling

In a separate bowl, combine:

• 1 can (14 oz) sweetened condensed milk
• 1 cup well-drained crushed pineapple
• 1 cup sweetened shredded coconut
• ½ cup chopped nuts (if using)

Stir gently but thoroughly until all ingredients are evenly distributed. The mixture should be thick but spreadable. Make sure no pockets of condensed milk remain at the bottom.

Important: Drain the crushed pineapple very well. Excess liquid will make the filling watery and prevent the bars from setting correctly.

5. Spread the Filling Over the Crust

Pour the pineapple-coconut mixture over the cooled graham cracker crust. Use an offset spatula or the back of a spoon to spread it evenly from edge to edge.

Optional Topping: Sprinkle a small handful of extra coconut or chopped nuts on top for added texture and a more decorative finish.

6. Bake the Bars

Return the pan to the oven and bake at 350°F (175°C) for 25 to 30 minutes. You’re looking for:

• Lightly golden edges
• The center set but slightly jiggly (it will firm up as it cools)
• Coconut on top just starting to toast

Avoid overbaking—the filling should not brown too much or bubble excessively.

7. Cool and Chill Completely

Remove from the oven and let the bars cool completely at room temperature. Once cooled, transfer the pan to the refrigerator and chill for at least 2 hours, or until the bars are firm to the touch.

Tip: For clean, even slices, use a sharp knife wiped clean between cuts. Chilling overnight gives the best texture.

Serving and Decoration

These bars are best served cold or slightly chilled. The layers hold their shape and provide the best texture after resting in the fridge. Serve them as-is, or enhance presentation with:

• A light dusting of powdered sugar
• A dollop of whipped cream or coconut cream
• A slice of fresh pineapple or lime wedge on the side
• Toasted coconut flakes for added crunch

Perfect for potlucks, dessert buffets, after-school treats, or anytime you’re craving a sweet bite that feels like a tropical escape.

How to Store Pineapple Coconut Delight Bars

Refrigerator:
Store the bars in an airtight container in the refrigerator for up to 5 days. Separate layers with parchment or wax paper to prevent sticking.

Freezer:
Freeze individual bars wrapped tightly in plastic wrap, then place in a zip-top freezer bag or airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Note: These bars are best served cold. If left out at room temperature for too long, the filling may soften.

Tips and Tricks for Success

• Drain Pineapple Thoroughly: Use a fine mesh strainer or cheesecloth to squeeze out as much liquid as possible. Extra moisture can cause the bars to be runny or not set properly.
• Cool Completely Before Slicing: Letting the bars chill fully (at least 2 hours) ensures they cut cleanly and hold their shape. A warm or soft center will collapse.
• Use Parchment Paper: Lining the pan with parchment allows you to lift out the whole slab and slice it neatly without digging into the pan.
• Toast Coconut or Nuts (Optional): Toasting the coconut and/or nuts before mixing enhances their flavor. Spread on a baking sheet and bake at 325°F for 5–7 minutes until golden and fragrant.
• Customize Texture: For a firmer filling, reduce the pineapple slightly or increase coconut by a few tablespoons. For softer bars, increase pineapple slightly.

Nutrition (Per Serving – based on 16 bars)

Nutrient	Amount
Calories	230–250 kcal
Total Fat	13g
Saturated Fat	9g
Cholesterol	20mg
Sodium	80mg
Total Carbohydrates	28g
Sugars	20g
Protein	3g
Fiber	1g

Note: Nutrition values are approximate and may vary based on brands and portion size.

FAQs

Can I use fresh pineapple instead of canned?

Yes, but you must cook it down to reduce moisture or it will make the filling too wet. Use about ¾ cup of finely chopped, cooked fresh pineapple.

Do I have to use nuts?

No, they are completely optional. If you’re serving someone with a nut allergy or simply prefer not to use them, skip them without affecting the structure.

Can I double the recipe?

Yes. Use a 9×13-inch pan and bake a few minutes longer (closer to 35 minutes) until the center is set and the top is golden.

Why didn’t my bars set?

Most often, this is due to too much liquid from the pineapple or not chilling long enough. Drain pineapple thoroughly and let bars refrigerate for at least 2 hours.

Conclusion

Pineapple Coconut Delight Bars are one of those timeless desserts that feel like a little slice of sunshine. They’re easy to make, easy to serve, and guaranteed to bring a touch of tropical sweetness to any occasion. Whether you’re sharing with friends or sneaking a square after dinner, this recipe is a keeper for your dessert rotation.