Coconut Pineapple Cream Pie Bars
These delightful Coconut Pineapple Cream Pie Bars combine creamy coconut with zesty pineapple in a no-bake dessert that's both refreshing and indulgent.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Can use gluten-free graham crackers for a gluten-free option.
- 0.5 cups unsalted butter, melted Used to bind the crust together.
For the filling
- 2 cups coconut cream Choose sweetened coconut cream for better flavor.
- 1 cups powdered sugar Adjust according to taste preferences.
- 1 cups heavy whipping cream Can substitute with plant-based cream for a dairy-free option.
- 0.5 cups crushed pineapple, drained Ensure to drain to avoid sogginess.
- 0.5 cups pineapple juice Adds flavor to the filling.
- 1 tablespoon gelatin (optional, for setting) Can be substituted with agar-agar for a vegan option.
- to taste toasted coconut flakes for topping Adds texture and flavor.
Instructions
Preparation
- Gather all your ingredients to make the cooking process smoother.
- Preheat your oven to 350°F (175°C) and mix the graham cracker crumbs with melted butter in a bowl.
- Press the mixture firmly into the bottom of a lined baking dish to form the crust. Bake for 8-10 minutes until lightly golden, then allow to cool completely.
- In another bowl, beat the coconut cream with powdered sugar until smooth and fluffy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the coconut mixture.
- Fold in the drained crushed pineapple and pineapple juice (and gelatin if using).
Assembly
- Pour the coconut filling over the cooled graham cracker crust and spread it evenly.
- Chill in the fridge for at least 4 hours or until the filling is set.
Serving
- Once set, cut into squares using a sharp knife and sprinkle toasted coconut flakes on each bar before serving.
Notes
Store in an airtight container in the refrigerator for 3-5 days. For longer storage, freeze them in a freezer-friendly container for up to three months.