How I Fell for Coconut Pineapple Bars (and Why You Might Too)
Okay, so confession: This recipe started as a happy accident in my kitchen. I was actually aiming for pineapple upside-down cake, but I realized halfway through that I was missing, you know, the right pan and half the ingredients. Out came the coconut, in went the pineapple, and before I knew it, I had these ridiculous bars that taste like summer on a plate. My neighbor called them 'sunshine squares.' (Still not over that name, honestly.)
The first time I made them, I burnt my hand trying to sneak a taste before they cooled. Worth it? Jury’s still out. But if you’re after something that feels a bit like a beach holiday in your mouth, this is it.
Why You'll Love These Bars (in My Totally Biased Opinion)
I make this when I need a pick-me-up, or when the weather’s so dreary that I forget what the sun looks like. My family goes absolutely nuts for these (except for Uncle Pete, who claims he’s allergic to fun). These bars are chewy, sweet, and just a bit gooey around the edges; honestly, my favorite part is the mess of coconut that caramelizes on top. And if you’re not a fan of super-sweet desserts, just cut the sugar a bit, I won’t tell. Oh, and I tried making these with canned mango instead of pineapple once—spoiler: didn’t work, but at least the kitchen smelled good?
Stuff You’ll Need (a.k.a. Ingredients)
- 1 cup (about 250g) all-purpose flour (I sometimes swap in half whole wheat, but then they’re a bit denser)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted (honestly, margarine works if you’re desperate, but butter is best)
- ¾ cup packed brown sugar (my grandmother insisted on dark brown, but light works too)
- 2 large eggs
- 1 teaspoon vanilla extract (the real stuff is great, but I’ve used imitation without disaster)
- 1 cup crushed pineapple, drained (I use canned, but fresh is good if you can be bothered)
- 1 ¼ cups shredded coconut (sweetened or unsweetened—depends how much you want to bounce off the walls!)
- Optional: ½ cup chopped pecans or walnuts—my son says 'no nuts,' I say 'live a little.'
How to Actually Make These (Without Losing Your Mind)
- Preheat your oven to 350°F (about 175°C). Grease an 8x8 inch pan—parchment makes life easier but, honestly, I use foil when I’m out. If you only have a 9x9 pan, just watch the bake time.
- Mix the flour, baking powder, and salt in a bowl. Give it a quick whisk or just fluff it with a fork—whatever’s clean.
- In a bigger bowl, stir together the melted butter and brown sugar until it looks like sandy caramel. (This is where I sneak a taste. Don’t judge.)
- Beat in the eggs and vanilla; don’t worry if it looks a bit separated at first, it comes together. Actually, I find it works better if the eggs are room temp, but who remembers that?
- Fold in the dry ingredients, but stop as soon as you don’t see big streaks of flour. Over-mixing is a real mood-killer.
- Stir in the pineapple and coconut. It’s going to look chunky and maybe a bit odd—totally normal. If you’re using nuts, now’s the time.
- Scrape the batter into your pan. Smooth it out—sort of. Some peaks are fine. Pop it into the oven.
- Bake for 28-33 minutes, give or take. You want golden edges and the center set but still soft. A toothpick will come out with a few moist crumbs if you’re lucky. (Mine’s always missing so I use a fork. Works fine.)
- Cool completely in the pan before cutting. Or, let’s be real, wait until it’s just warm enough that you don’t burn your mouth. Been there.
Little Notes I’ve Picked Up Along the Way
- Don’t skip draining the pineapple or you’ll get soggy-bottomed bars. (Lesson learned after my first attempt. Oops.)
- Unsweetened coconut gives a less cloying result—unless you’re baking for kids; they want ALL the sugar.
- If it looks underbaked in the center, just let it sit in the switched-off oven for 5 mins. Works like a charm.
Variations (Because I Can’t Leave Well Enough Alone)
- Tried adding a handful of chocolate chips—surprisingly good, but a bit rich for breakfast (not that it stopped me).
- Lime zest in the batter? Oh yes, especially if you want that tropical vibe turned up to eleven.
- Pecans over walnuts, but honestly, pistachios just got lost in the mix—wouldn’t recommend.
- My friend made a gluten-free version using almond flour (more info on that here), but do expect it to be a bit more crumbly.
Equipment: Or, What If I Don’t Have That?
- 8x8 baking pan is ideal but I’ve used a loaf tin in a pinch. Bars are just taller (and who’s complaining?)
- Mixing bowls—one large, one medium. Or just wash the same one twice if you’re short on space (story of my tiny kitchen...)
- Whisk or fork. I own a fancy stand mixer but rarely bother dragging it out for this.
- Spatula or big spoon. No spatula? Just use a butter knife; it’s a bit clunky but does the trick.
Storing These Bars (If Anyone Lets You)
Store in an airtight container at room temp for 2-3 days, or fridge up to 5. But honestly, in my house it never lasts more than a day—sometimes just a few hours. If you want to freeze, wrap them individually (or just chuck the pan in, no judgment here). They thaw pretty well!
How I Like to Serve Them (and a Family Quirk)
I love these with a scoop of vanilla ice cream—especially after dinner. My cousin swears they’re best with cold milk. On rare occasions, we’ve sandwiched them with a smear of whipped cream in the middle. Over the top? Maybe, but in the best way.
Stuff I’ve Learned the Hard Way (a.k.a. Pro Tips)
- I once tried rushing the cooling step and ended up with a collapsed, sticky mess. So yeah, patience is a virtue here.
- Be really sure to drain that pineapple—otherwise, you’ll get bars that are basically pudding. I didn’t believe it either until the third soggy batch.
- If you use parchment paper, leave a little overhang so you can lift the whole thing out. Makes you feel like a pro, even if you’re not.
Questions People Actually Asked Me (Yes, Really)
- Can I use fresh pineapple?
- Oh, absolutely! Just chop it small and squeeze out as much juice as you can. Actually, I find it works better if you really press it dry, otherwise it leaks everywhere.
- Is there a way to make this dairy-free?
- Sure, swap the butter for coconut oil. Gives it even more tropical flavor. (Just don’t use olive oil—trust me, it’s weird.)
- How do I know when it’s done?
- The edges should be golden and pulling away from the pan. Center looks set but still a bit soft—don’t overbake or you’ll lose that fudgy bite!
- Can kids help with this recipe?
- Definitely. Mine love sprinkling coconut on top, though watch out for flying flakes. And if you wanna make it educational, here’s a fun read on the science of bar baking.
- What about gluten-free?
- Yep, you can use a 1-for-1 GF flour blend; just know the bars will be a tad more crumbly. See the almond flour note above.
And oh—did I mention that they taste even better the next day, if you can wait that long? Not that I ever do. (Also, if you’re ever at my place, don’t be surprised if you find coconut in random corners of the kitchen for weeks. Occupational hazard, I guess.)
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1 cup crushed pineapple, drained
- 1 cup sweetened shredded coconut
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ cup brown sugar
Instructions
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1Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
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2In a bowl, mix together flour, melted butter, granulated sugar, and salt until a crumbly dough forms. Press the mixture evenly into the bottom of the prepared pan to form the crust.
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3Bake the crust for 12-15 minutes, or until lightly golden. Remove from the oven and set aside.
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4In another bowl, combine crushed pineapple, shredded coconut, sweetened condensed milk, vanilla extract, and brown sugar. Mix until well combined.
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5Spread the pineapple coconut mixture evenly over the baked crust. Return the pan to the oven and bake for an additional 15-18 minutes, or until the top is golden and set.
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6Allow the bars to cool completely in the pan before lifting out and cutting into squares. Serve and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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