Pineapple Coconut Squares Recipe

I paired a buttery shortbread base with a coconut pineapple filling to create Pineapple Shortbread Cookies that hide a clever twist, so read on.

I never expected a simple bar to make me second guess holiday baking but these Pineapple Coconut Squares did. The buttery shortbread base gets its lift from unsalted butter while a bright crushed pineapple filling keeps every bite from being too sweet.

They’re sort of a cross between Pineapple Blondies and Pineapple Shortbread Cookies, and honestly they belong in any stack of Christmas Square Recipes or a folder of Squares And Bars Recipes That Freeze Well for last minute guests. I kept messing with the texture until it felt right, now i keep promising myself just one more square.

Why I Like this Recipe

– I love how it tastes like summer, like a tiny vacation in every bite
– I like the mix of textures, kinda crisp at times yet soft and gooey too
– I enjoy sharing it with friends, it always feels homey and everyone asks for more
– I like that it’s sweet but not overpowering so I dont feel bad having seconds

Ingredients

• Unsalted butter gives rich fat and flavor, mostly saturated fat, adds moistness and tenderness
• Sifted powdered sugar sweetens and lightens texture, mostly carbs, dont provide fiber
• All purpose flour gives structure, mostly carbs with some protein, low fiber
• Sweetened condensed milk makes it gooey and sweet, lots of sugar and calories
• Crushed pineapple brings bright sweet tart flavor, some vitamin C and fiber
• Sweet shredded coconut gives chew, tropical flavor, fats and modest fiber content
• Vanilla adds aroma, tiny flavor boost, no real nutrition theres just lovely scent

Ingredient Quantities

• 1 cup unsalted butter, softened at room temp (about 226 grams or 2 sticks)
• 1/2 cup powdered sugar, sifted (about 60 grams)
• 1 teaspoon vanilla extract
• 2 cups all purpose flour (about 250 grams)
• 1/4 teaspoon fine salt
• 1 14 ounce can sweetened condensed milk (about 395 grams)
• 1 8 ounce can crushed pineapple, well drained (about 227 grams) – fresh works too just squeeze out extra juice
• 2 cups sweetened shredded coconut (about 160 grams)
• Optional pinch ground cinnamon or a light dusting powdered sugar for serving, if you want it sweeter

How to Make this

1. Preheat oven to 350°F (175°C). Line a 9×9 inch pan with parchment and lightly grease the sides so the bars lift out easy.

2. In a bowl cream 1 cup unsalted butter (softened) with 1/2 cup sifted powdered sugar until pale and a bit fluffy, then stir in 1 teaspoon vanilla.

3. Add 2 cups all purpose flour and 1/4 teaspoon fine salt, mix just until the dough comes together and holds when pressed; it should be crumbly but pressable.

4. Press the dough evenly into the prepared pan, using the bottom of a measuring cup to compact it well. Bake the crust 12 to 15 minutes until the edges are just turning light golden.

5. While crust bakes drain one 8 ounce can crushed pineapple very well, squeezing out as much juice as you can; fresh pineapple works too, just squeeze extra juice out.

6. In a bowl combine 1 14 ounce can sweetened condensed milk, the well drained crushed pineapple, and 2 cups sweetened shredded coconut; stir until evenly mixed. Add a tiny pinch of cinnamon if you want a warmer note.

7. Spread the pineapple coconut filling over the hot parbaked crust, smoothing with a spatula so it’s even.

8. Bake again 18 to 22 minutes until the topping is set and the edges are golden brown, keep an eye the last few minutes so it doesnt overbake.

9. Cool completely in the pan on a wire rack (about an hour) then chill in the fridge for 1 to 2 hours so the bars firm up and cut cleanly.

10. Lift out with the parchment, cut into squares with a sharp knife (wipe the blade between cuts), and dust lightly with powdered sugar or extra cinnamon if you want it sweeter. Store airtight at room temp 1 to 2 days or refrigerate up to a week.

Equipment Needed

1. 9×9 inch baking pan
2. Parchment paper
3. Electric mixer or a sturdy wooden spoon
4. Mixing bowls (one large, one medium)
5. Measuring cups and measuring spoons
6. Flat-bottomed measuring cup or small glass (to press the crust)
7. Fine-mesh sieve or colander (to drain pineapple)
8. Can opener
9. Rubber spatula (for spreading and scraping)
10. Wire cooling rack and a sharp knife (for cooling and cutting)

FAQ

Pineapple Coconut Squares Recipe Substitutions and Variations

• Butter (1 cup / 226 g): swap 1:1 with solid coconut oil or with vegetable shortening. Coconut oil will lend more coconut flavor and a slightly softer, crumblier crust, so chill the dough a bit before pressing into the pan.
• Powdered sugar (1/2 cup / 60 g): make your own by blitzing 1/2 cup granulated sugar with 1 teaspoon cornstarch in a blender or food processor until super fine; weighs about the same and works just like store bought.
• Sweetened condensed milk (1 can / ~395 g): use a homemade version by simmering 1 can evaporated milk with 1 cup granulated sugar until slightly thickened, or for a dairy free option use 1 can of sweetened condensed coconut milk (same can size).
• Sweetened shredded coconut (2 cups / 160 g): substitute unsweetened shredded or flaked coconut (same volume) and add 1–2 tablespoons sugar if you want the original sweetness, or use toasted coconut for extra flavor and crunch.

Pro Tips

1. Squeeze the pineapple like, really squeeze it in a clean kitchen towel or cheesecloth. If you dont get most of the juice out the filling will be loose and the bars wont set right.

2. Pack the crust good before you bake it, press with the bottom of a measuring cup until it’s tightly compacted. If your butter was extra soft pop the pan in the fridge 10 minutes so it firms up a bit before it goes in the oven.

3. Toast about half the coconut in a dry skillet until light golden and either fold it into the filling or sprinkle on top. It adds a toasty complexity and helps cut the sweetness, just watch it cause it burns fast.

4. Cool completely then chill so the bars firm up for clean cuts. Use a sharp knife warmed under hot water and wiped dry between cuts for neat squares, and let them sit at room temp a few minutes before serving if you want them less chalky.