Pineapple Coconut Seven Layer Bars
I combined my love of pina coladas and seven layer bars into a fast, easy, no-mixer dessert that tastes like the tropics. These pineapple coconut bars are like eating a pina colada rather than drinking one. Like any good hello dolly, magic, or seven layer bar (the names are different but the concept is the same), this one starts with a buttery graham cracker crust and then I took a tropical turn. I topped the crust with crushed pineapple, maraschino cherries, white chocolate chips, coconut, and sweetened condensed milk. There are so many flavors and textures in every bite. Extremely soft, chewy, creamy, and fabulous.
What’s in Pineapple Coconut Bars?
To make this fabulous piña colada dessert, you’ll need:
Butter Graham cracker crumbs Canned crushed pineapple Maraschino cherries White chocolate chips Sweetened shredded coconut flakes Sweetened condensed milk
How to Make Pineapple Coconut Bars
Combine the melted butter and graham cracker crumbs, then press into the bottom of an 8×8-inch baking dish. Evenly sprinkle with the pineapple, cherries, white chocolate chips, and coconut. Drizzle the sweetened condensed milk over top. Bake the bars until lightly golden brown around edges and barely bubbling in the center, and the center is mostly set. Place the pan on a wire rack and allow bars to cool for at least 2 hours, or overnight, before slicing and serving.
Can I Double This Recipe?
Yes, simply double the ingredients list and bake the bars in a 9×13-inch pan. The bake time should remain roughly the same.
Tips for Making Pineapple Coconut Magic Bars
I urge you to line your baking pan with aluminum foil when you’re making the bars because the sweetened condensed milk caramelizes while baking and will stick like crazy to an unlined pan. Keep a very close eye on the bars in the last 10 minutes of baking. All ovens vary and coconut can go from raw-looking to burnt in one minute. If necessary, tent the pan (cover pan with a sheet of foil) in the last 5 minutes of baking to help prevent coconut from burning. The longer you can wait before slicing into these pineapple coconut magic bars, the better, because they’re extremely soft coming out of the oven. Even hours (and days) later, they stay very soft.
More Pineapple Desserts:
ALL OF MY PINEAPPLE RECIPES AND ALL OF MY COCONUT RECIPES! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Pineapple Upside Down Cake — So soft, moist, and really is the best!! A cheery, happy cake that’s sure to put a smile on anyone’s face! This 100% from-scratch cake is an EASY reader favorite you’re going to love!!
Pineapple Poke Cake with Pineapple Glaze — This pineapple cake is an easy, from-scratch poke cake recipe! It’s screaming with pineapple flavor from the crushed pineapple in the cake and the pineapple juice in the glaze.
Tropical Escape Soft Pineapple Bars — In need of a tropical pineapple dessert? Look no further than these pineapple bars! There’s an abundance of pineapple chunks in every bite, which are surrounded by a custardy, creamy filling!
Hummingbird Cake — A super SOFT and moist cake with bananas, pineapple, coconut, cream cheese frosting, and pecans!! Makes a huge cake that’ll feed a crowd!
Angel Pineapple Lush Parfaits — This is a 4-ingredient, no-bake dessert that’s ridiculously easy, you don’t need a mixer, and you don’t have to turn your oven on.
Banana Pineapple Bread — Incredibly moist and is ever so slightly coconut flavored thanks to the coconut oil in the batter. You’ll definitely want seconds of this easy banana bread recipe!
