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Coconut Pineapple Bites

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These tropical coconut pineapple bites are sunshine in dessert form—creamy coconut cheesecake layers over a buttery graham cracker crust, swirled with sweet pineapple puree, and topped with a sprinkle of shredded coconut. Light, tangy, and perfect for summer gatherings or a little island escape.

Ingredients

Units Scale
  • For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • For the coconut layer:
  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup canned coconut milk
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • For the pineapple swirl:
  • 1 cup crushed pineapple, drained
  • 2 tbsp pineapple juice
  • 1 tbsp sugar
  • 1 tsp cornstarch
  • Topping:
  • 1/2 cup sweetened shredded coconut

Instructions

  1. Preheat oven to 325°F (160°C). Line an 8×8-inch pan with parchment paper.
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan to form a crust. Bake for 10 minutes, then set aside.
  3. In a separate bowl, beat cream cheese, coconut milk, sugar, vanilla, and cornstarch until smooth and creamy. Pour over the cooled crust.
  4. In a saucepan over medium heat, combine pineapple, juice, sugar, and cornstarch. Cook until thickened (about 3–5 minutes). Drop spoonfuls over the coconut mixture and swirl gently with a knife.
  5. Sprinkle the top with shredded coconut.
  6. Bake for 25–30 minutes or until set and lightly golden on top.
  7. Cool completely, then refrigerate at least 2 hours before slicing into bars. Serve chilled.

Notes

  • Use fresh pineapple puree for a brighter flavor.
  • Can be frozen for up to 1 month; thaw overnight in the fridge before serving.
  • Top with a dollop of whipped cream or a mint leaf for extra flair.
  • Swap coconut milk with coconut cream for a richer texture.

Nutrition

Find it online: https://yumfoodusa.com/coconut-pineapple-bites/