Transport yourself to a tropical paradise with every bite of these delightful No-Bake Pineapple Coconut Bars! This refreshing dessert features a crisp graham cracker crust, topped with a creamy, dreamy filling bursting with sweet pineapple and shredded coconut, all finished with more coconut and fresh pineapple chunks. It’s an incredibly easy, no-bake treat that’s perfect for warm weather, potlucks, or anytime you crave a taste of the tropics without turning on your oven.
Why I Love This Recipe
These No-Bake Pineapple Coconut Bars are a summer dream come true in my kitchen, and I absolutely adore them for their ultimate simplicity and refreshing flavor! What I love most is how effortlessly they come together without any baking required for the filling – simply mix and chill. The buttery graham cracker crust provides the perfect crisp base, beautifully complementing the luscious cream cheese and sweetened condensed milk filling. The star is, of course, the vibrant, sweet crushed pineapple and aromatic shredded coconut, which infuse every bite with tropical bliss. The hint of lemon juice brightens all the flavors, making these bars incredibly light and addictive. They’re perfect for any gathering and always disappear fast!
Ingredients
Here’s what you’ll need to create these delicious No-Bake Pineapple Coconut Bars:
For the Crust:
- 2 cups graham cracker crumbs (about 12-14 full sheets)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Filling:
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup lemon juice (freshly squeezed recommended)
- 1 can (20 oz) crushed pineapple, well-drained
- 1 cup shredded coconut (sweetened or unsweetened)
For Garnish:
- Pineapple chunks (fresh or canned, drained), for garnish
- Additional shredded coconut (sweetened or unsweetened), for garnish
Swaps and Notes
- Graham Cracker Crumbs: You can buy pre-made crumbs or crush your own whole graham crackers.
- Unsalted Butter: Ensures a firm crust. If using salted butter, you can omit the granulated sugar from the crust for less sweetness.
- Cream Cheese: Ensure it’s fully softened to room temperature for a smooth, lump-free filling. Full-fat cream cheese is recommended for richness.
- Sweetened Condensed Milk: Essential for the creamy, sweet filling. Do not confuse with evaporated milk.
- Lemon Juice: Freshly squeezed lemon juice is crucial for brightness and helps the filling set.
- Crushed Pineapple: “Well-drained” is key! Squeeze out as much liquid as possible from the crushed pineapple to prevent a watery filling. Press it in a sieve or squeeze it in paper towels.
- Shredded Coconut: Sweetened shredded coconut is common for extra sweetness. Unsweetened works too if you prefer less sugar.
- Garnish: Fresh pineapple chunks and extra shredded coconut add a beautiful and delicious finishing touch.
Directions
Let’s get these delicious No-Bake Pineapple Coconut Bars chilling!
- Prepare the Crust: In a medium bowl, combine the 2 cups graham cracker crumbs, 1/2 cup melted unsalted butter, and 1/4 cup granulated sugar. Stir well with a fork until the crumbs are evenly moistened and resemble wet sand. Press the mixture firmly and evenly into the bottom of a 9×9 inch baking dish to form the crust. Use the back of a spoon or your knuckles to compact it well.
- Make the Cream Cheese Base: In a large mixing bowl, using an electric mixer (stand mixer or handheld), beat the 1 package (8 oz) softened cream cheese until it is completely smooth and creamy, with no lumps.
- Add Condensed Milk & Lemon Juice: Gradually add the 1 can (14 oz) sweetened condensed milk to the cream cheese, beating on low speed until well combined. Stir in the 1/4 cup lemon juice. Continue to mix until the mixture slightly thickens.
- Fold in Pineapple & Coconut: Gently fold in the well-drained 1 can (20 oz) crushed pineapple and 1 cup shredded coconut into the cream cheese mixture until evenly distributed.
- Assemble Bars: Spread the pineapple coconut filling mixture evenly over the prepared graham cracker crust in the baking dish. Use an offset spatula or the back of a spoon to smooth the top.
- Garnish Top: Sprinkle additional shredded coconut evenly over the top of the filling for garnish.
- Refrigerate & Set: Cover the baking dish loosely with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, until the bars are completely set and firm.
- Cut & Serve: Once set, cut the dessert into individual bars. Garnish each bar with a fresh pineapple chunk before serving.
Tips for Success
- Drain Pineapple VERY Well: This is the most crucial step! Excess liquid will make your filling watery and prevent it from setting properly. Press out as much liquid as possible.
- Softened Cream Cheese: Ensure your cream cheese is at room temperature for a smooth, lump-free filling.
- Press Crust Firmly: A well-compacted crust will hold together better when sliced.
- Chill Time is Key: Do not rush the refrigeration step. The bars need ample time to set up completely.
- Adjust Sweetness: You can reduce the granulated sugar in the crust slightly if you prefer less sweetness, but don’t alter the condensed milk.
- Serve Cold: These bars are most refreshing and hold their shape best when served well-chilled.
Serving Suggestions and Pairings
These No-Bake Pineapple Coconut Bars are a fantastic standalone dessert, perfect for:
- Summer Parties & Potlucks: A refreshing and easy-to-serve treat that doesn’t require oven space.
- Backyard BBQs: A lighter alternative to heavy baked desserts.
- Anytime Sweet Treat: Perfect for satisfying a sweet craving, especially when you want something fruity and creamy.
- Coffee or Tea: A lovely pairing for an afternoon indulgence.
- For other incredibly popular, easy, and family-friendly desserts, consider our This Easy Ice Cream Sandwich Cake Is My Favorite No-Bake Summer Dessert or our This Big Family Banana Pudding Is My Favorite Classic Dessert To Feed A Crowd.
Storage and Leftover Tips
These bars store wonderfully, making them a great make-ahead option!
- Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 5-7 days.
- Freezing: These bars freeze well (without the fresh pineapple chunk garnish). Once completely set, cut into bars, wrap individually in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 1-2 months. Thaw in the refrigerator before serving, and add fresh pineapple garnish then.
More Recipes You Will Love
If you loved the sweet, creamy, and easy nature of these bars, you’ll definitely want to explore some of our other fantastic, fuss-free dessert recipes:
- For another incredibly indulgent sweet treat, try our These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
- If you’re a fan of rich, classic brownies, you can’t go wrong with The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made A Lot).
- For a delightful no-bake fall dessert, our This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat is a winner.
- And for a simple yet delicious coconut treat, don’t miss These Easy Coconut Macaroons Are My Favorite 3-Ingredient Treat.
Final Thoughts
These No-Bake Pineapple Coconut Bars are a brilliant solution for bringing a truly refreshing, flavorful, and incredibly satisfying dessert to your table with minimal effort. They’re perfect for summer, promising a delightful burst of tropical goodness in every bite!
Give this recipe a try and let these delicious bars become your new warm-weather go-to! What’s your favorite no-bake dessert for a hot day? Share your ideas and feedback in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy baking!
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