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Pineapple coconut cream bars with a smooth yellow custard layer and coconut shortbread crust, topped with toasted coconut and powdered sugar on a light marble surface.
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🍍🥥 Pineapple Coconut Cream Bars

These Pineapple Coconut Cream Bars combine a tender coconut shortbread crust with a rich, creamy pineapple custard made from pineapple juice and coconut cream. Think lemon bars—but tropical, silkier, and more indulgent.
Course Bars, Dessert, Party Desserts, Snack
Cuisine American, Island-Inspired, Tropical
Keyword chilled dessert bars, coconut cream dessert bars, coconut shortbread bars, island dessert bars, pineapple coconut bars, pineapple coconut cream bars, pineapple custard bars, pineapple juice dessert bars, summer dessert bars, tropical dessert bars
Prep Time 20 minutes
Cook Time 40 minutes
Chill time 2 hours
Total Time 3 hours
Servings 16 bars
Calories 270kcal
Cost $10 for entire recipe

Equipment

  • 8×8 inch baking pan
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Pastry cutter or fork
  • Measuring cups and spoons
  • Rubber spatula
  • Microplane or zester (for lime zest, optional)
  • Cooling rack
  • Sharp knife (for slicing bars)

Ingredients

Coconut Shortbread Crust

  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¾ cup unsalted butter cold & cubed
  • ¼ cup sweetened shredded coconut
  • ¼ tsp salt
  • ½ tsp vanilla extract

Pineapple Coconut Cream Filling

  • 1 cup pineapple juice 100% juice, not syrup
  • ¾ cup coconut cream thick, canned — not coconut milk
  • ½ cup granulated sugar
  • 2 large eggs
  • ¼ cup cornstarch
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • Zest of ½ lime optional but recommended

Optional Topping

  • Toasted shredded coconut
  • Powdered sugar for dusting

Instructions

Make the Crust

  • Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
  • Mix flour, powdered sugar, salt, and shredded coconut.
  • Cut in butter until crumbly; stir in vanilla.
  • Press firmly into pan.
  • Bake 15–18 minutes, until lightly golden.

Make the Filling

  • Whisk eggs and sugar until smooth and pale.
  • Whisk in pineapple juice, coconut cream, cornstarch, vanilla, salt, and lime zest until completely smooth and lump-free.

Bake

  • Pour filling over warm crust.
  • Bake 22–25 minutes, until edges are set and center has a gentle wobble.
  • Cool at room temperature, then refrigerate at least 2 hours to fully set.

Finish & Slice

  • Top with toasted coconut or powdered sugar.
  • Slice chilled using a clean, sharp knife for neat bars.

Notes

  • Use coconut cream, not coconut milk. Coconut cream is much thicker and richer and gives the bars their silky, custard-like texture. If using a can with separated solids, stir well or scoop only the thick portion.
  • Do not substitute crushed pineapple here. Pineapple juice keeps the filling completely smooth and prevents excess moisture or fibrous texture in the custard.
  • Cornstarch is essential. The acidity and liquid from pineapple juice require the full ¼ cup cornstarch for proper setting. Reducing it will cause a loose center.
  • Bake just until set. The center should have a slight jiggle when you gently shake the pan. Overbaking can cause cracking and a rubbery texture once chilled.
  • Chilling is non-negotiable. These bars finish setting in the refrigerator. Chill for at least 2 hours (overnight is even better) for clean slices.
  • For stronger pineapple flavor, simmer the pineapple juice for 5–7 minutes to reduce it to ¾ cup, then cool completely before mixing into the filling.
  • Lime zest is optional but recommended. It enhances the tropical flavor without making the bars taste citrusy.
  • Slice with a clean knife. Wipe the blade between cuts for sharp, bakery-style edges.
  • Best served chilled. These bars taste brightest and creamiest straight from the fridge.