Description
A tropical getaway in every bite. These sliceable bars combine a buttery graham cracker crust with a creamy, coconut-infused pineapple filling. Topped with toasted shredded coconut, they offer a velvety, custard-like texture that perfectly captures the classic island drink flavors.
Ingredients
The Graham Crust
- 1 1/2 cups (150g) graham cracker crumbs
- 5 tbsp (72g) unsalted butter, melted
- 1/4 cup (50g) light brown sugar
The Tropical Filling
- 6 oz (171g) cream cheese, softened
- 1 (14-oz) can full-fat coconut milk
- 1 (8-oz) can crushed pineapple, thoroughly drained
- 1 cup (120g) shredded coconut (divided)
- 2 egg yolks, 2/3 cup granulated sugar, vanilla, salt
Instructions
Crust: Mix crumbs, butter, and brown sugar. Press into a lined 8 or 9-inch pan and bake at 350°F for 8–10 mins. Cool.
Base: Beat cream cheese and sugar until smooth. Add egg yolks one at a time, then mix in coconut milk, vanilla, and salt.
Fold: Gently fold in drained pineapple and 2/3 cup shredded coconut.
Bake: Pour over crust and top with remaining coconut. Bake for 70–75 mins until edges are set.
Chill: Cool to room temp, then refrigerate for at least 2 hours (overnight preferred) before slicing.
Notes
The Drainage Rule: Press every drop of juice out of the pineapple; excess moisture will prevent the custard from setting.
Full-Fat Only: Use canned coconut milk, not carton-style, to ensure the structural integrity of the bars.
Foil Sling: Leave an overhang to lift the delicate bars out of the pan once chilled for clean slicing.
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Category: Dessert / Snack Bars
- Method: Layering / Baking
- Cuisine: Tropical / American
Nutrition
- Serving Size: 1 Bar
- Calories: 290
- Sugar: 22
- Sodium: 160
- Fat: 19
- Saturated Fat: 13
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 60
Keywords: piña colada bars, pineapple coconut dessert, tropical dessert bars, graham cracker crust bars, coconut milk baking, summer party treats, creamy pineapple bars