No-Bake Pineapple Coconut Bars

No-Bake Pineapple Coconut Bars

Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs (about 10-12 graham crackers crushed)
1/4 cup shredded coconut (unsweetened)
1/4 cup unsalted butter, melted
1/4 cup granulated sugar
For the Filling:
1 (8 oz) package cream cheese, softened
1/2 cup powdered sugar
1 cup crushed pineapple, drained (reserve some juice for drizzling, if desired)
1 1/2 cups sweetened shredded coconut (divided)
1/2 cup heavy cream (or 1 cup whipped topping for lighter texture)
For the Topping:
1/2 cup shredded coconut (toasted, optional, for garnish)
Pineapple chunks or slices (optional, for garnish)
Instructions:
1. Make the Crust:
In a medium bowl, combine the graham cracker crumbs, shredded coconut, melted butter, and granulated sugar.
Stir until the mixture is well combined and the crumbs are evenly moistened.
Press the mixture firmly into the bottom of an 8x8-inch square baking dish (or a similar-sized pan), using the back of a spoon to create an even layer.
Place the pan in the refrigerator while you prepare the filling.
2. Make the Filling:
In a large bowl, beat the softened cream cheese and powdered sugar together using an electric mixer until smooth and creamy.
Add the crushed pineapple (make sure to drain it well) and 1 cup of shredded coconut. Mix until everything is fully incorporated.
In a separate bowl, whip the heavy cream until soft peaks form, or use whipped topping for convenience.
Gently fold the whipped cream into the cream cheese mixture until smooth and light.
3. Assemble the Bars:
Pour the creamy pineapple-coconut filling over the prepared graham cracker crust and spread it out evenly with a spatula.
Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight, to let the bars set.
4. Top and Serve:
Before serving, sprinkle the top of the bars with the remaining shredded coconut. You can also toast the coconut for added flavor—just place it in a dry skillet over medium heat and stir for 2-3 minutes until golden brown, then cool before sprinkling on top.
Garnish with fresh pineapple chunks or slices for a pretty touch and extra tropical flavor.
5. Cut and Enjoy!
Once the bars are set and the coconut is toasted, cut into squares and serve chilled. These bars will hold together beautifully when chilled, offering a creamy, refreshing, and tropical flavor in every bite!