Pin it
Each mouthful of these coconut pineapple squares whisks you away to a sun-soaked island getaway. The mix of a buttery, crisp base with sweet, tangy pineapple filling and crunchy toasted coconut on top makes a snack that feels both familiar and thrilling. I've tried tons of versions and found you must drain the pineapple fully and let the base firm up before adding the topping for the best results.
I took a batch to our block party last week and they vanished quicker than all other sweets on the table. What made them stand out was letting them cool fully so each slice showed off those gorgeous layers.
Key Components
- Chilled Butter: Getting this right makes your base extra flaky.
- Tinned Pineapple: Make sure it's super dry to avoid sogginess.
- Sugared Coconut: Gives that wonderful sticky texture.
- Dark Sugar: Brings a rich, almost caramel-like flavor.
- Vanilla: Lifts both the base and topping.
- Lime Juice: You can skip it, but it really wakes up the flavors.
- Eggs: Holds everything together nicely.
Pin it
Step-by-Step Baking Guide
- Making Your Base
- Set your oven to 350°F precisely. Put parchment in your pan with sides hanging over. Mix your flour, dark sugar, and salt together. Dice cold butter into tiny bits. Mix butter into your dry stuff until it looks like crumbs. Push firmly into your lined pan. Use a flat glass bottom to make it even. Bake until it just starts turning gold at the edges, roughly 12 minutes.
- Getting Pineapple Ready
- Put pineapple in a strainer and let it drip. Pat with paper towels to get more water out. If using bigger chunks, chop them smaller. Measure after you've drained it all. Keep draining while your base cooks.
- Mixing Your Filling
- In a big bowl, throw together pineapple and 1 cup coconut. Sprinkle with flour and mix until coated. Add dark sugar and salt, stirring it in. In another bowl, whip eggs until they're foamy. Mix vanilla and lime into the eggs. Pour wet stuff into dry stuff. Stir just enough to mix it all up.
- Putting It Together
- Pour your mix onto the partly cooled base. Spread it out to all the edges. Scatter remaining coconut across the top. Make sure it's evenly spread so it all browns nicely.
- Final Cooking
- Put back in the oven for 25-27 minutes. Look for the coconut to turn golden. Middle should be set but still a bit soft. Let cool fully in the pan on a rack. Stick in the fridge for an hour before cutting.
The first time I made these squares, I learned that waiting during cooling really makes them look so much better.
Tasty Twists
Add a splash of rum flavoring for a cocktail vibe, or toss in some chopped macadamias for extra bite.
Prep In Advance
These treats actually taste better the next day as everything melds together. You can make them two days before and keep in the fridge.
Keeping Them Fresh
Put cut squares in a sealed box with parchment between each layer. They'll stay good up to 5 days in the fridge or 3 months if frozen.
These coconut pineapple squares have become my go-to treat for warm weather get-togethers. They show how basic ingredients mixed with care can create the most unforgettable desserts.
Pin it
Frequently Asked Questions
- → Can I use fresh pineapple instead of the canned type?
- Absolutely, just make sure to drain it well so your filling doesn’t end up too wet.
- → What’s the best way to store these bars?
- Pop them in an airtight container and keep at room temperature for three days, or refrigerate if you need them to last a bit longer.
- → Will unsweetened coconut work here?
- It will, though they won’t be as sweet. You can tweak the brown sugar to balance it out if you like.
- → Why do I need to cool the crust before adding the topping?
- Letting it cool keeps the layers distinct and stops the filling from sinking into the base.
- → Can I make these in another pan size?
- Yes! Double the recipe for a 9x13 pan or halve it for an 8x8 pan.