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    You are here: Crunchy Creamy Sweet / Dessert / Pineapple Coconut Crumb Bars Recipe

    Pineapple Coconut Crumb Bars Recipe

    Published: May 25, 2018 · Modified: Nov 7, 2019 by Anna 41 Comments · This post may contain affiliate links.

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    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!

    Close up on pineapple coconut bars stacked on white plate.

    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.

    Crust pressed into the pan for crumb bars with pineapple filling.

    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!

    Crushed pineapple filling in pink mixing bowl with pink spatula.

    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:

    Sour Cream Crumb Bars

    Strawberry Pie Crumb Bars

    Cherry Pie Crumb Bars

    Creamy Lemon Crumb Bars

    Pumpkin Spice Crumb Bars

    Pineapple coconut crumb bars served on plate, with fresh pineapple in the background.
    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

    Author: Anna
    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!
    www.crunchycreamysweet.com
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Dessert
    Cuisine American
    Servings 9 squares
    Calories 324 kcal

    Ingredients
     
     

    for the crust and crumb topping:

    • 1.5 cups all-purpose flour
    • 1 cup unsweetened coconut
    • 1/2 cup granulated sugar
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 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.

    Notes

    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.
    Make sure to drain the crushed pineapple from the juice. A little bit of it is okay but squeeze out as much as you can and reserve to drink later or add to smoothies. 

    Nutrition

    Calories: 324kcal | Carbohydrates: 42g | Protein: 3g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 27mg | Sodium: 220mg | Potassium: 158mg | Fiber: 2g | Sugar: 23g | Vitamin A: 340IU | Vitamin C: 4.9mg | Calcium: 26mg | Iron: 1.4mg
    Tried this recipe?Leave a comment with rating below!

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    Reader Interactions

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      Recipe Rating




    1. ken says

      August 31, 2022 at 8:43 am

      5 stars
      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.

      Reply
    2. Shifara A says

      April 29, 2022 at 8:00 pm

      Hi. Can I use just canned pineapple slices instead of crushed pineapple?
      Thank you

      Reply
    3. Lindy Saenz says

      March 25, 2022 at 4:27 pm

      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.

      Reply
    4. Brigitte says

      February 16, 2022 at 9:07 pm

      5 stars
      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

      Reply
    5. Karina says

      September 15, 2021 at 11:59 am

      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?

      Reply
    6. Erin says

      May 14, 2021 at 1:00 am

      5 stars
      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!

      Reply
    7. Rachel says

      January 13, 2021 at 11:03 am

      5 stars
      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!

      Reply
    8. Lori says

      December 08, 2020 at 4:51 pm

      5 stars
      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!

      Reply
      • Anna says

        December 10, 2020 at 12:44 am

        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!

        Reply
    9. Barbara says

      October 18, 2020 at 9:15 am

      Can I use graham cracker crust instead

      Reply
    10. d says

      September 15, 2020 at 1:17 am

      5 stars
      i made these veganized ... really, just using vegan butter, the rest was fine.... and used a fresh pineapple that really needed using fast ... and the bars were sensational! two thumbs up!!

      Reply
    11. Pavi says

      July 24, 2020 at 4:47 pm

      Is it ok to use desiccated coconut instead of shreds (it looks like you used shreds from the picture)? Would I use the same amount? Thanks!

      Reply
      • Anna says

        July 24, 2020 at 4:53 pm

        Hi Pavi! The desiccated coconut should be just fine. Use the same amount. Let me know if you make the bars!

        Reply
        • Pavi says

          July 24, 2020 at 5:02 pm

          Thanks for the reply! I have all the ingredients and will be making them soon 🙂

          Reply
          • Anna says

            July 24, 2020 at 5:12 pm

            Perfect! I hope you love it!

            Reply
    12. Tina says

      April 30, 2020 at 8:13 pm

      Do you use salted or unsalted butter?

      Reply
      • Anna says

        May 04, 2020 at 10:39 pm

        Hi Tina! I used unsalted butter.

        Reply
    13. Linas says

      March 14, 2020 at 2:49 am

      To make it dairy free/vegan use olive oil based margarine instead of butter (substitute 1 unit of butter for 3/4 units of margarine). I used 95 grams of margarine and it worked out perfectly.

      Reply
      • Anna says

        March 15, 2020 at 6:09 pm

        Thank you so much for sharing, Linas!

        Reply
    14. Ree says

      April 25, 2019 at 10:25 pm

      I have been looking for a pineapple square recipe that they used to serve in the cafeteria at school.. anyone have one they can share

      Reply
      • Deborah says

        June 11, 2021 at 1:50 pm

        Me too.
        Called Good Neighbor cookies but were a bar with oats and pineapple.

        Reply
    15. Donna says

      February 18, 2019 at 8:24 pm

      If double recipe and use a 15 x 10 pan or would 9 x13 be the size for double recipe, how long would you bake these squares.

      Reply
      • Anna says

        May 16, 2019 at 3:01 pm

        Hi Donna! You can easily double to bake in 9"x13" pan. Increase baking time by half. Hope this helps!

        Reply
    16. CATHY says

      January 01, 2019 at 1:42 pm

      HELLO

      CAN I USE SWEETENED COCONUT

      Reply
      • Anna@CrunchyCreamySweet says

        January 02, 2019 at 2:02 am

        Hi Cathy! I do not recommend sweetened coconut as it will be too sweet and the texture won't be right.

        Reply
    17. Sue says

      June 05, 2018 at 4:46 pm

      When you make a "big pan to share with friends," do you double the recipe and put in a 9x13-inch pan? How long should you bake a big batch? Thanks, I can't wait to try it.

      Reply
    18. Wyn says

      June 03, 2018 at 7:44 pm

      What about using coconut oil in place of the butter?

      Reply
      • Anna@CrunchyCreamySweet says

        June 04, 2018 at 11:08 pm

        Hi Wyn! I did not test this recipe with coconut oil so I can't say how it will affect the final result. So sorry!

        Reply
    19. Allyson Zea says

      May 29, 2018 at 12:44 pm

      Coconut is so delicious to me, I can't wait to try this out!

      Reply
    20. Paula says

      May 28, 2018 at 1:18 pm

      I love making bar desserts especially in the summer time

      Reply
      • Anna@CrunchyCreamySweet says

        May 28, 2018 at 11:14 pm

        Me too! Perfect for all the summer parties!

        Reply
    21. Erin says

      May 27, 2018 at 10:02 am

      5 stars
      Wow! Bursting with flavors! ! Such a great idea! Can't wait to try these bars!

      Reply
      • Anna@CrunchyCreamySweet says

        May 28, 2018 at 11:16 pm

        Thanks, Erin! I hope you love them!

        Reply
    22. Elizabeth says

      May 26, 2018 at 6:58 pm

      5 stars
      Soo, I hate coconut but love pineapple. But these bars look great in texture making me forget about the coconut lol I know my mom would adore these!

      Reply
      • Anna@CrunchyCreamySweet says

        May 28, 2018 at 11:17 pm

        Haha! I hope this recipe will make you a coconut fan! It's so delicious!

        Reply
    23. I Heart Naptime says

      May 26, 2018 at 9:50 am

      These look so good! I bet the pineapple + coconut combo is awesome!

      Reply
      • Anna@CrunchyCreamySweet says

        May 28, 2018 at 11:18 pm

        It sure is!

        Reply
    24. Krista says

      May 25, 2018 at 9:07 pm

      5 stars
      How yummy! Love these for dessert!

      Reply
      • Anna@CrunchyCreamySweet says

        May 28, 2018 at 11:18 pm

        Thank you!

        Reply
    25. Jacque Hastert says

      May 25, 2018 at 12:22 pm

      5 stars
      What a great dessert recipe! I love pineapple and coconut.

      Reply
      • Anna@CrunchyCreamySweet says

        May 28, 2018 at 11:18 pm

        Me too! So perfect for summer!

        Reply

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