If you love the vibrant, sunny flavors of the tropics, you’re in for a treat with this Hawaiian Pineapple Coconut Crescent Braid. Imagine flaky, golden crescent dough wrapped around a dreamy, luscious filling of tangy crushed pineapple, rich cream cheese, and sweet coconut, all finished with a tropical glaze and a shimmer of coarse sugar. This showstopping braid bursts with color, aroma, and a glorious blend of textures, making it the perfect centerpiece for brunch, dessert, or anytime you’re craving vacation vibes at your kitchen table.
Ingredients You’ll Need
The beauty of the Hawaiian Pineapple Coconut Crescent Braid is in its simplicity—every ingredient brings something special to the party, from the pillowy dough to the cheerful pop of pineapple and coconut. Gather these essentials to make your own dazzling braid in under an hour.
- Refrigerated crescent roll dough: Creates an irresistibly flaky, buttery crust with minimal effort.
- Crushed pineapple (drained): Adds juicy, tart-sweet bursts that make the filling shine—make sure it’s well-drained so your braid stays crisp.
- Sweetened shredded coconut: Infuses the braid with that signature tropical chew and rich coconut flavor.
- Granulated sugar: Sweetens the pineapple filling and balances the tang of the fruit.
- Cornstarch: Thickens the filling so it stays luxuriously creamy instead of runny.
- Vanilla extract: Brings a warm, aromatic depth that ties everything together.
- Cream cheese (softened): Lends a velvety, tangy base that contrasts beautifully with the sweet and fruity elements.
- Unsalted butter (melted): Brushed on top for extra sheen and golden crunch.
- Coarse sugar for sprinkling: Adds sparkle and a satisfying crispy bite to the crust.
- Powdered sugar: For that dreamy glaze you’ll drizzle on at the end.
- Milk: Just enough to make your glaze pourable and silky.
- Coconut extract (optional): An extra boost of island flavor for true coconut lovers.
How to Make Hawaiian Pineapple Coconut Crescent Braid
Step 1: Prepare Your Pineapple Filling
Start by simmering the crushed pineapple, granulated sugar, and cornstarch together in a saucepan over medium heat. Stir constantly as the mixture gently thickens and bubbles, about 5 minutes. Once it’s glossy and pudding-like, remove from heat, stir in the vanilla extract, and let it cool completely—this step is crucial for keeping your Hawaiian Pineapple Coconut Crescent Braid perfectly crisp.
Step 2: Create the Creamy Coconut Base
In a bowl, beat the softened cream cheese until smooth and fluffy. Fold in the sweetened shredded coconut. This luscious base will anchor the braid and give each bite a creamy, coconut-rich finish that complements the zesty pineapple.
Step 3: Shape the Crescent Dough
Unroll both cans of crescent roll dough onto a parchment-lined baking sheet. Press the seams together firmly to form a large rectangle. This step ensures your dough is sturdy enough to hold all that gorgeous filling, and sets the stage for a beautiful braid.
Step 4: Layer the Fillings
Spread the coconut cream cheese mixture down the center third of the rectangle, leaving the sides clear for braiding. Spoon your fully cooled pineapple filling on top, keeping it neat and even. The contrast of creamy and fruity layers makes each slice of the Hawaiian Pineapple Coconut Crescent Braid delightful.
Step 5: Braid and Bake
Using a sharp knife, slice 1-inch-wide strips along both sides of the dough, just up to the filling. Alternate folding the strips over the center, one from each side at a time, to create a braid pattern. Finish by tucking in the ends. Brush the entire surface with melted butter and shower it with coarse sugar, then bake at 375°F for 20 to 25 minutes until deeply golden and crisp.
Step 6: Glaze and Finish
Once slightly cooled, whisk together powdered sugar, milk, and coconut extract (if using) to create a pourable, glossy glaze. Drizzle it generously over the braid—it’ll set into a heavenly, tropical-scented sheen that makes every bite extra special.
How to Serve Hawaiian Pineapple Coconut Crescent Braid
Garnishes
For a stunning finish, dust the cooled braid with extra toasted coconut flakes, a fresh sprinkle of powdered sugar, or even a scattering of diced fresh pineapple. These little touches add flair and amp up that breezy, beachy vibe.
Side Dishes
This braid loves to share the stage. Serve it alongside a vibrant fruit salad, a scoop of vanilla or coconut ice cream, or a tall glass of iced coffee. Its luscious sweetness pairs beautifully with tangy, creamy, or cool accompaniments.
Creative Ways to Present
Try slicing the Hawaiian Pineapple Coconut Crescent Braid into dainty fingers for a brunch platter, or serve thick warm slices as a decadent dessert. Arrange wedges on a wooden board with extra coconut and pineapple for that effortless island-casual look guests adore.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Hawaiian Pineapple Coconut Crescent Braid loosely covered in the refrigerator for up to three days. The braid stays surprisingly fresh, and the flavors often develop further, making your next bite just as enjoyable.
Freezing
For longer storage, wrap the fully cooled, unglazed braid tightly in plastic wrap and foil, then freeze for up to two months. When you’re ready, thaw overnight in the fridge and glaze just before serving for that freshly-baked magic.
Reheating
Warm slices gently in the oven at 300°F for 8 to 10 minutes or in a toaster oven for optimal crispness. Skip the microwave if you can—reheating in the oven brings back that irresistible flaky texture and melts the filling just enough.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! If using fresh pineapple, chop it finely and drain well. You may need to cook the filling a little longer to reach the perfect thick, jammy consistency for your Hawaiian Pineapple Coconut Crescent Braid.
What if I don’t have coconut extract for the glaze?
No worries—the Hawaiian Pineapple Coconut Crescent Braid is still delicious with plain vanilla glaze, or simply use extra shredded coconut for a burst of flavor in each bite.
Is this recipe suitable for making ahead?
Yes, this braid can be assembled and refrigerated unbaked for up to 8 hours. Bake and glaze just before serving for best results. Alternatively, freeze unbaked and bake straight from the freezer, adding a few minutes to the baking time.
Can I make this gluten free or dairy free?
You can substitute gluten-free crescent dough and dairy-free alternatives for the cream cheese and butter. The Hawaiian Pineapple Coconut Crescent Braid remains just as crowd-pleasing, though the texture may change slightly with substitutions.
How do I prevent a soggy bottom?
Ensure your pineapple filling is completely cool before assembling the braid, and drain the pineapple thoroughly. Baking on parchment paper and cooling the braid on a wire rack also help keep the crust crisp.
Final Thoughts
If you’re in the mood for something dazzling and delicious, don’t hesitate—gather the simple ingredients and create your own Hawaiian Pineapple Coconut Crescent Braid. Whether you share it with friends over brunch or treat yourself to a tropical dessert moment, this recipe truly brings joy and sunshine to any table. Give it a try and embrace the island vibes right at home!
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Hawaiian Pineapple Coconut Crescent Braid Recipe
- Total Time: 45 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in a taste of the tropics with this Hawaiian Pineapple Coconut Crescent Braid. A delightful dessert featuring a sweet and tangy pineapple filling wrapped in a flaky crescent roll dough, topped with a coconut-infused cream cheese mixture, and finished with a coconut glaze.
Ingredients
Crescent Braid:
- 2 cans refrigerated crescent roll dough
- 1 can (20 ounces) crushed pineapple, drained
- ½ cup sweetened shredded coconut
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, melted
- 2 tablespoons coarse sugar for sprinkling
Coconut Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon coconut extract (optional)
Instructions
- Preheat oven and prepare baking sheet: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Make pineapple filling: In a saucepan, combine crushed pineapple, sugar, and cornstarch. Cook until thickened, about 5 minutes. Stir in vanilla and let cool.
- Prepare cream cheese mixture: In a bowl, beat cream cheese until smooth, then mix in shredded coconut.
- Assemble braid: Unroll crescent roll dough on the baking sheet, press seams together to form a rectangle. Spread cream cheese mixture down the center, top with pineapple filling. Cut slits along the sides, braid the dough, brush with butter, sprinkle coarse sugar.
- Bake: Bake for 20–25 minutes until golden brown.
- Make coconut glaze: While baking, whisk powdered sugar, milk, and coconut extract into a glaze.
- Finish and serve: Drizzle glaze over the cooled braid, slice, and serve.
Notes
- Ensure the pineapple filling is fully cooled to prevent a soggy braid.
- This braid can be enjoyed warm or at room temperature.
- For added tropical flair, sprinkle toasted coconut on top of the glaze.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Hawaiian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18 g
- Sodium: 280 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
