Home Recipes Refreshing No-Bake Pineapple Coconut Bars

Refreshing No-Bake Pineapple Coconut Bars

by Victoria

Introduction in Alex Guarnaschelli’s Writing Style

Oh, the allure of tropical flavors—pineapple and coconut is a match made in dessert heaven! These no-bake pineapple coconut bars are the perfect answer to any craving for something sweet, light, and summery. They require zero oven time, making them the ideal treat for warm days when you’d rather not turn up the heat.

It all starts with a buttery graham cracker crust that provides just the right amount of crunch. Layered on top is a luscious pineapple coconut filling, creamy and sweet, with a subtle tang from the tropical pineapple. It’s like a beach vacation in dessert form, served chilled to perfection.

These bars are more than a treat; they’re a moment of escape. Whether you’re serving them at a party or enjoying them solo with a good book, each bite will transport you to a sunny paradise.


Recipe Overview in Todd Wilbur’s Writing Style

Pineapple and coconut are a classic tropical duo that shines in these easy no-bake bars. A crumbly graham cracker crust supports a creamy, fruity filling that’s bursting with island vibes.

These bars are simple to prepare, requiring just a few pantry staples and some time to chill. The result? A refreshing dessert that’s perfect for potlucks, picnics, or a laid-back afternoon indulgence.


Exciting Story

I remember the first time I made these bars—it was a sweltering summer day, and turning on the oven was out of the question. My kids were splashing around in the pool, and I wanted to surprise them with a treat that screamed “summer.” These no-bake pineapple coconut bars were a hit! My husband loved them so much he asked me to make them again the very next weekend. Now, they’re a staple for every family gathering and sunny celebration.


Why These Pineapple Coconut Bars?

  • No-Bake Convenience: Perfect for hot days when you want a dessert without the heat.
  • Tropical Bliss: Combines the sweet tang of pineapple with creamy coconut for an island-inspired flavor.
  • Quick and Easy: Requires minimal effort and just a little chill time in the fridge.

Cuisine

Tropical-Inspired Dessert


Ingredients

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/3 cup melted unsalted butter
  • 1/4 cup granulated sugar

For the Filling:

  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 (8 oz) can crushed pineapple, drained well
  • 1/2 cup shredded sweetened coconut
  • 1 cup whipped topping or whipped cream

For Topping:

  • 1/4 cup toasted coconut flakes (optional)
  • Pineapple chunks or slices for garnish

How to Make No-Bake Pineapple Coconut Bars

  1. Prepare the Crust:
    • In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until combined.
    • Press the mixture firmly into the bottom of an 8×8-inch pan. Chill in the refrigerator while preparing the filling.
  2. Make the Filling:
    • In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy.
    • Fold in the drained pineapple, shredded coconut, and whipped topping until evenly combined.
  3. Assemble the Bars:
    • Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
  4. Chill and Decorate:
    • Cover the pan and refrigerate for at least 4 hours, or until firm.
    • Before serving, sprinkle toasted coconut on top and garnish with pineapple chunks.
  5. Serve and Enjoy:
    • Slice into squares or bars and serve chilled.

Tips

  • Ensure the pineapple is well-drained to avoid a soggy filling.
  • Toast the coconut flakes lightly in a dry skillet for extra flavor.
  • Use parchment paper to line the pan for easy removal and slicing.

Substitutions and Variations

  • Gluten-Free: Use gluten-free graham crackers for the crust.
  • Dairy-Free: Substitute dairy-free cream cheese and whipped topping.
  • Add Zest: Mix in a teaspoon of lime or lemon zest for an extra citrusy kick.

Make a Healthier Version

  • Use low-fat cream cheese and light whipped topping.
  • Replace granulated sugar with a natural sweetener like honey or stevia.
  • Opt for unsweetened shredded coconut.

Closing in Todd Wilbur’s Style

And there you have it—a tropical treat that’s as easy as it is delicious! These no-bake pineapple coconut bars are a must-try for anyone who loves the bright, sunny flavors of summer. Chill, serve, and watch them disappear—don’t forget to make extras!


Relevant Categories: Desserts, No-Bake Recipes, Summer Treats

Tags: Pineapple Bars, Coconut Dessert, Tropical Recipe, Easy No-Bake


Frequently Asked Questions

  1. Can I make these bars ahead of time?
    Yes! These bars taste even better the next day.
  2. How long do they last?
    Store in the refrigerator for up to 3 days in an airtight container.
  3. Can I use fresh pineapple?
    Absolutely! Just make sure to dice it finely and drain any excess juice.
  4. What’s the best way to toast coconut?
    Toast coconut in a dry skillet over medium heat, stirring frequently until golden brown.
  5. Can I freeze these bars?
    Yes, freeze in an airtight container for up to a month. Thaw in the fridge before serving.

Enjoy this refreshing slice of paradise! 🥥🍍✨

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Refreshing No-Bake Pineapple Coconut Bars


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  • Author: Victoria

Description

These no-bake pineapple coconut bars are the perfect answer to any craving for something sweet, light, and summery.


Ingredients

Scale

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/3 cup melted unsalted butter
  • 1/4 cup granulated sugar

For the Filling:

  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 (8 oz) can crushed pineapple, drained well
  • 1/2 cup shredded sweetened coconut
  • 1 cup whipped topping or whipped cream

For Topping:

  • 1/4 cup toasted coconut flakes (optional)
  • Pineapple chunks or slices for garnish

Instructions

  • Prepare the Crust:
    • In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until combined.
    • Press the mixture firmly into the bottom of an 8×8-inch pan. Chill in the refrigerator while preparing the filling.
  • Make the Filling:
    • In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy.
    • Fold in the drained pineapple, shredded coconut, and whipped topping until evenly combined.
  • Assemble the Bars:
    • Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
  • Chill and Decorate:
    • Cover the pan and refrigerate for at least 4 hours, or until firm.
    • Before serving, sprinkle toasted coconut on top and garnish with pineapple chunks.
  • Serve and Enjoy:
    • Slice into squares or bars and serve chilled.

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