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!
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:
- 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)
- 1 20 oz. can crushed pineapple in 100% juice see note
- 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 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.
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.
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
d says
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!!
Pavi says
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!
Anna says
Hi Pavi! The desiccated coconut should be just fine. Use the same amount. Let me know if you make the bars!
Pavi says
Thanks for the reply! I have all the ingredients and will be making them soon 🙂
Anna says
Perfect! I hope you love it!
Tina says
Do you use salted or unsalted butter?
Anna says
Hi Tina! I used unsalted butter.
Linas says
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.
Anna says
Thank you so much for sharing, Linas!
Ree says
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
Donna says
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.
Anna says
Hi Donna! You can easily double to bake in 9″x13″ pan. Increase baking time by half. Hope this helps!
CATHY says
HELLO
CAN I USE SWEETENED COCONUT
Anna@CrunchyCreamySweet says
Hi Cathy! I do not recommend sweetened coconut as it will be too sweet and the texture won’t be right.
Sue says
When you make a “big pan to share with friends,” do you double the recipe and put in a 9×13-inch pan? How long should you bake a big batch? Thanks, I can’t wait to try it.
Wyn says
What about using coconut oil in place of the butter?
Anna@CrunchyCreamySweet says
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!
Allyson Zea says
Coconut is so delicious to me, I can’t wait to try this out!
Paula says
I love making bar desserts especially in the summer time
Anna@CrunchyCreamySweet says
Me too! Perfect for all the summer parties!
Erin says
Wow! Bursting with flavors! ! Such a great idea! Can’t wait to try these bars!
Anna@CrunchyCreamySweet says
Thanks, Erin! I hope you love them!
Elizabeth says
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!
Anna@CrunchyCreamySweet says
Haha! I hope this recipe will make you a coconut fan! It’s so delicious!
I Heart Naptime says
These look so good! I bet the pineapple + coconut combo is awesome!
Anna@CrunchyCreamySweet says
It sure is!
Krista says
How yummy! Love these for dessert!
Anna@CrunchyCreamySweet says
Thank you!
Jacque Hastert says
What a great dessert recipe! I love pineapple and coconut.
Anna@CrunchyCreamySweet says
Me too! So perfect for summer!