These Refreshing No-Bake Pineapple Coconut Bars are the ultimate tropical treat, combining the sweet flavors of pineapple and coconut with a buttery graham cracker crust. Perfect for a light dessert or a summer party, these bars are easy to make and require no baking, making them a convenient choice for any occasion.
Ingredients
– 2 cups (200 g) graham cracker crumbs
– 1/2 cup (115 g) unsalted butter, melted
– 1/4 cup (50 g) granulated sugar
– 1 package (8 oz/226 g) cream cheese, softened
– 1 can (14 oz/397 g) sweetened condensed milk
– 1/4 cup (60 ml) lemon juice
– 1 can (20 oz/567 g) crushed pineapple, drained
– 1 cup (85 g) shredded coconut
– Pineapple chunks for garnish
– Additional shredded coconut for garnish
Instructions
1. **Prepare the Crust:** In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of a 9×9 inch (23×23 cm) baking dish to form an even crust. Set aside.
2. **Make the Filling:** In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sweetened condensed milk, mixing well after each addition.
3. **Add Flavors:** Stir in the lemon juice and continue mixing until the mixture starts to thicken.
4. **Incorporate Pineapple and Coconut:** Gently fold in the drained crushed pineapple and 1 cup of shredded coconut until evenly distributed.
5. **Assemble Bars:** Spread the pineapple mixture evenly over the prepared graham cracker crust, smoothing it out with a spatula. Sprinkle additional shredded coconut over the top for a decorative touch.
6. **Chill:** Refrigerate the bars for at least 4 hours or until they are fully set. This allows the flavors to meld and the filling to firm up.
7. **Serve:** Cut into 12 bars and garnish each with a pineapple chunk before serving.
**Serving Suggestions**
These pineapple coconut bars are delightful on their own, but they can also be served with a dollop of whipped cream or a scoop of vanilla ice cream. They pair wonderfully with tropical drinks like piña coladas or a refreshing iced tea.
**Cooking Tips**
– Ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
– For a richer flavor, consider using sweetened shredded coconut.
– To make cutting easier, line the baking dish with parchment paper before adding the crust.
**Storing Recommendations**
– **Refrigeration:** Store the bars in an airtight container in the refrigerator for up to 1 week.
– **Freezing:** These bars can be frozen for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
Nutritional Information (per serving)
– Calories: 320 kcal
– Total Fat: 21 g
– Saturated Fat: 12 g
– Cholesterol: 70 mg
– Sodium: 140 mg
– Total Carbohydrates: 30 g
– Dietary Fiber: 1 g
– Sugars: 24 g
– Protein: 3 g
FAQs
– **Can I use a different type of crust?**
Yes, you can substitute the graham cracker crumbs with crushed digestive biscuits or a cookie crust of your choice.
– **How can I make this recipe dairy-free?**
Use dairy-free cream cheese and condensed milk alternatives to make this recipe suitable for a dairy-free diet.
– **Can I use fresh pineapple instead of canned?**
Yes, you can use fresh pineapple, but make sure to drain it well to avoid excess moisture in the filling.
– **What if I don’t have lemon juice?**
You can substitute lemon juice with lime juice for a similar tangy flavor.
**Total Calories:** 320 kcal per bar
**Prep Time:** 20 minutes
**Cooking Time:** None
**Total Time:** 4 hours 20 minutes (includes chilling time)
**Number of Servings:** 12