These Pineapple Coconut Crumb Bars are easy, sweet and taste like tropical dessert. Crunchy coconut crumb topping and gooey pineapple filling make for irresistible combo!
I am so excited to share this dessert recipe today! Crumb bars are one of my favorite easy treats to make. We love the Cherry Pie Crumb Bars and my Pumpkin Spice Crumb Bars are always a hit during Fall. In this recipe, you only need to make one dough that you use for both crust and the topping.
PINEAPPLE COCONUT CRUMB BARS
These Pineapple Coconut Crumb Bars are super easy to make and always disappear fast. I love making a big pan and sharing them with friends and neighbors. Everyone loves the crunchy topping contrasting with the gooey filling. For this tropical version, I added a whole cup of unsweetened coconut to the dough and it turned the crumb topping into a crunchy and absolutely delicious layer with a note of toasted coconut. The crushed pineapple filling is gooey, not overly sweet and compliments the coconut perfectly turning the bars into a dessert that tastes like a tropical drink!
HOW TO MAKE PINEAPPLE COCONUT CRUMB BARS?
You only need two bowls, one spatula and one square baking pan to make these delicious bars. Simply, whisk together flour, coconut, baking powder, baking soda, salt and sugar in a bowl. Add cooled melted butter and stir with a fork to make a mixture that resembles coarse crumbs. Reserve 1 cup of it for the topping and press the remaining mixture onto the bottom of the pan. Next, mix pineapple, sugar and cornstarch in a bowl and pour over
ONE DOUGH FOR CRUST AND CRUMB TOPPING
This is one of my favorite parts of this recipe. You only need to make one dough that is used to press to the bottom of the pan to make a crust and to sprinkle over the filling to bake into crunchy crumb topping. Depending on the flavor combination that I go with for the bars, I use either white sugar or brown sugar. For apple pie bars or pumpkin pie bars, brown sugar is better. For bars with berries, fudge or caramel, white sugar is better.
WHY IS CRUSHED PINEAPPLE THE BEST FOR THESE DESSERT BARS?
Crushed pineapple has the perfect texture for this recipe. Mixed with cornstarch, it will thicken into a pie filling layer and won't fall apart when you try to lift the bars out of the pan. Also, make sure you drain the pineapple from the juice. Squeeze as much liquid as you can but a little bit of it in the mixture is okay. Reserve it and use later for smoothies!
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TIPS FOR MAKING PERFECT CRUMB BARS:
- The most important secret to making these crumb bars is to melt the butter and let it cool completely. If the butter is hot, it will cook the flour mixture and the crumbs won't form. I recommend melting the butter in a bowl in the microwave, cooling for 4 to 5 minutes on the counter and then pop it into the fridge for 3 to 4 minutes. It should not be solid but cool.
- Use a fork to make the crumb mixture. It's perfect for stirring the butter in with the flour mixture to form perfect coarse crumbs.
- Line the baking pan with parchment paper, not aluminum foil. The pineapple mixture will get gooey and sticky on the edges while the bars are baking. If some of it leaks to the pan, it will get the foil stuck to it and you will have a hard time getting the bars out. Also, lining the pan with parchment paper protects the pan from scratching if you are using a spatula or a knife to get the bars out.
- Use unsweetened coconut, not sweetened. The later is too rich and wet and it will overwhelm the flavor and make the bars too sweet.
MORE CRUMB BARS RECIPES:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
PINEAPPLE COCONUT CRUMB BARS RECIPE:
Pineapple Coconut Crumb Bars recipe
Ingredients
for the crust and crumb topping:
- 1.5 cups all-purpose flour
- 1 cup unsweetened coconut
- ½ cup granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter melted and cooled (see note)
for the filling:
- 1 20 oz. can crushed pineapple in 100% juice see note
- 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
Instructions
- Preheat oven to 375 degrees F. Line a square 8" baking pan with parchment paper. Set aside.
- In a medium mixing bowl, whisk together flour, coconut, sugar, baking powder, baking soda and salt. Add cooled butter and stir with a fork, until the mixture resembles coarse crumbs. Reserve one cup of the mixture and press the rest onto the bottom of prepared pan.
- In a medium mixing bowl, stir together crushed pineapple, sugar and cornstarch. Pour over crust and spread evenly.
- Sprinkle the remaining dough mixture over the filling.
- Bake bars on center rack of the oven for 23 to 25 minutes or until the topping is golden, with golden brown spots.
- Cool bars completely on cooling rack. Next, gently lift out of the pan and set on cutting board. Cut into 9 squares and serve.
Lillian says
These crumb bars are a tropical delight. Sweet and perfect for summer!
Abigail says
These bars are absolutely delicious. I loved the perfect balance of pineapple and coconut, and the crumb topping made them extra special. Such a fun and tasty treat. Will make again for sure
Maratha J Causey says
I really loved these bars. I mixed sweet and unsweet coconut because that's what I had and they were delish. Will make these again...
Cat says
Easy to make, but turned out drier than expected. Maybe I drained the pineapple too well?
Heather Van Voorhis says
Hi! I just ran across this recipe. I made exactly as you wrote it out. Perfection! Thank you so much! Can't wait for the next one! HJVV
Linda says
It should have been stated in the ingredients list that pineapple juice should be drained.
Anna says
Hi Linda! This info is in the notes of the recipe.
ken says
Great receipt, will make again. This time I used all juices in the can, after two hours out of the oven it had set just fine. Next time i will cut back on sugar i preferr the tart pineapple tast.
Shifara A says
Hi. Can I use just canned pineapple slices instead of crushed pineapple?
Thank you
Lindy Saenz says
I do like pineapple and coconut together. However I didn’t find the crust to be buttery enough. I so wish I had added a little coconut or vanilla extract into the filling for more of a 🥊. I will try again with just a bit more butter and vanilla.
Thanks for the recipe.
Brigitte says
I tried to make it healthier , 1/2 cup of wheat flour , 1/2 cup almond flour and 1/2 cup white . I only used 1/4 cup of sugar because my coconut was sweet . When I added the melted butter I thought there was to much butter for the amount of dry ingredients so I added 1/3 cup rolled oats , 1/2 cup chopped walnuts and 1/2 tsp cinnamon powder . I also substitute coconut palm sugar instead of white . I baked it for 32 minutes I like my square nicely browned . I know I made lots of changes but it’s still a good recipe that can be altered to your own taste . Thank you
Karina says
I have a question I'm wondering if I prep it the evening before and then bake it the next day would be an issue?
Erin says
Very easy and YUMMY!
I did not have unsweetened coconut, but it turned out just fine using sweetened. I also only had salted butter, so I just decreased the salt (used half) in the crust and it also turned out fine. Much like shortbread, flavor-wise. They are VERY gooey! That could be from not draining the pineapple enough, but the crust was completely cooked, so the gooeyness = goodness!
Rachel says
Made these at the weekend and absolutely loved them! I then found a can of peaches in the cupboard so decided to use this recipe as a jumping off point. I replaced the coconut with ground almonds and then mixed some slivered almonds into the reserved crumb topping. I then used the peaches in place of the pineapple. Yum. Both were a huge success and can’t decide which I prefer!
Lori says
I ran across this recipe looking for different ways to use up a can of pineapple chunks I opened yesterday.
Needless to say I had to make some modifications because I didn't have enough pineapple. So I halved the recipe. Pulsed my pineapple chunks in a blender to get a crushed consistency. I was shy on coconut so I made up for the bit I was missing with slivered almonds. I added the smallest dash of almond extract to the crust mixture, and about the same amount of coconut extract to the pineapple mixture.
I just made these an hour ago. And they might quite possibly be the best thing I've tasted all year. SO SO delicious!
I don't see a way to share a photo with you here, wish I could!
Thanks for the recipe!
Anna says
Hi Lori! I love your adaptations! It's always so fun for me to see how our readers play with the recipes. I need to try adding almonds and the extract next time. Sounds perfect! Thank you for trying my recipe and for the review. You can share the photo on Instagram and tag me. I'd love to see it!
Barbara says
Can I use graham cracker crust instead