Coconut Pineapple Cream Pie Bars
These delightful dessert bars combine the luscious flavors of coconut and pineapple, with a creamy filling set against a buttery graham cracker crust, perfect for any gathering or cozy night in.
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs Can use gluten-free graham crackers if needed.
- 0.5 cups unsalted butter, melted
- 0.25 cups sugar
Filling Ingredients
- 1 can coconut cream (14 oz) Could be replaced with full-fat coconut milk.
- 0.5 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained Make sure to drain well.
- 0.5 cups heavy cream For a dairy-free option, use coconut whipped cream.
- 0.25 cups sweetened shredded coconut
Instructions
Preparation
- Gather all your ingredients to streamline the process.
Make the Crust
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until damp sand texture.
- Press the mixture evenly into the bottom of a greased 9×9 inch baking dish.
- Bake for about 10 minutes, until golden brown, and allow to cool completely.
Prepare the Filling
- In another bowl, beat the coconut cream, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in the crushed pineapple and shredded coconut.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Carefully fold the whipped cream into the coconut mixture.
Assemble the Bars
- Pour the coconut mixture over the cooled crust, spreading it evenly.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Serve
- Once set, cut into squares or rectangles and serve chilled.
Notes
Store in an airtight container in the fridge for up to 5 days. They’re best consumed within the first few days.