I love making these coconut pineapple squares when I want a dessert that feels bright, tropical, and comforting at the same time. The sweetness of pineapple combined with the rich coconut flavor creates a soft, chewy treat that’s perfect for sharing or enjoying with a cup of tea.
Why You’ll Love This Recipe
I enjoy how simple this recipe is to put together with pantry-friendly ingredients. The texture turns out perfectly soft with a slightly golden top, and the flavor reminds me of a tropical getaway. I also like that it works well as both a casual snack and a light dessert.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup unsalted butter (melted) 3/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 cup crushed pineapple (well drained) 1 cup shredded sweetened coconut
Directions
I start by preheating the oven to 180°C (350°F) and lining an 8×8-inch baking pan with parchment paper.
In a bowl, I whisk together the flour, baking powder, and salt. In another bowl, I mix the melted butter and sugar until smooth, then add the eggs and vanilla extract, stirring until everything is well combined.
Next, I fold in the crushed pineapple and shredded coconut, making sure the mixture is evenly blended.
I gradually add the dry ingredients into the wet mixture, stirring just until combined. I avoid overmixing to keep the texture soft.
I pour the batter into the prepared pan and spread it evenly. Then I bake for about 25–30 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
I let the squares cool completely in the pan before slicing them into even pieces.
Servings and timing
I usually get about 9 to 12 squares from this recipe, depending on how I cut them. Preparation time takes around 10–15 minutes, and baking time is about 25–30 minutes, so the total time is roughly 40–45 minutes plus cooling.
Variations
I sometimes add a handful of chopped nuts like walnuts or pecans for extra crunch. If I want a richer flavor, I mix in a little coconut milk. I also like adding a light glaze made from powdered sugar and pineapple juice for a sweeter finish.
storage/reheating
I store the squares in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. When I want to enjoy them warm, I reheat a piece in the microwave for about 10–15 seconds.
FAQs
Can I use fresh pineapple instead of canned?
I can use fresh pineapple, but I make sure to crush it finely and drain it well to avoid excess moisture.
Can I make this recipe gluten-free?
I can substitute the all-purpose flour with a gluten-free flour blend, and it still turns out great.
How do I know when it’s fully baked?
I check with a toothpick in the center; if it comes out clean, it’s ready.
Can I freeze coconut pineapple squares?
I can freeze them in an airtight container for up to 2 months and thaw them at room temperature before serving.
Can I reduce the sugar?
I sometimes reduce the sugar slightly, but I keep in mind it may affect the sweetness and texture.
Conclusion
I find these easy coconut pineapple squares to be a delightful dessert that combines simplicity with tropical flavor. They’re soft, sweet, and incredibly satisfying, making them a go-to recipe whenever I want something quick and delicious.
A rich and comforting Million Dollar Ravioli Soup made with tender cheese ravioli, savory ground meat, creamy broth, and flavorful herbs for a hearty, satisfying meal.
Ingredients
1 lb ground beef (or Italian sausage)
1 small onion, diced
3 cloves garlic, minced
4 cups beef broth
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package (20 oz) refrigerated cheese ravioli
1/2 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups fresh spinach (optional)
Instructions
In a large pot over medium heat, cook ground beef until browned. Drain excess fat.
Add diced onion and cook until softened, about 3–4 minutes.
Stir in garlic and cook for 1 minute until fragrant.
Pour in beef broth, diced tomatoes, and tomato sauce.
Add Italian seasoning, salt, and pepper. Stir well and bring to a simmer.
Add ravioli and cook according to package instructions (about 4–5 minutes).
Reduce heat to low and stir in heavy cream.
Add mozzarella and Parmesan cheese, stirring until melted and creamy.
Stir in spinach and cook until wilted.
Serve hot, optionally garnished with extra cheese.
Notes
Use Italian sausage for extra flavor.
Frozen ravioli can be used; adjust cooking time accordingly.
