Hawaiian Pineapple Coconut Crescent Braid Recipe
If you love tropical flavors wrapped up in a warm, golden pastry, you’re going to fall head over heels for the Hawaiian Pineapple Coconut Crescent Braid Recipe. This delightful recipe brings together the juicy sweetness of pineapple and the rich, nutty texture of shredded coconut, all embraced by flaky crescent roll dough. With a creamy pineapple-coconut filling and a lightly sweet glaze, this braid offers a perfect blend of flavors and textures that feels like a mini vacation in every bite.
Ingredients You’ll Need
Getting the ingredients right for this recipe is simpler than you might think, and each one plays a crucial role in building that perfect tropical flavor and tender texture. From the cream cheese adding richness to the crescent dough providing that buttery flakiness, every component works in harmony.
- Crescent roll dough (1 can, 8 oz): The buttery, flaky base that makes shaping this braid a breeze.
- Crushed pineapple, ½ cup (well-drained): Adds juicy sweetness and a refreshing tropical punch; draining is key to avoid sogginess.
- Sweetened shredded coconut, ¼ cup: Lends a chewy texture and a touch of nutty sweetness.
- Cream cheese, 3 oz (softened): Brings creamy richness that balances the tangy fruits perfectly.
- Granulated sugar, 2 tablespoons: Sweetens the filling just right without overpowering.
- Vanilla extract, ½ teaspoon: Adds warmth and depth to the filling’s flavor profile.
- All-purpose flour, 1 tablespoon: Helps to stabilize the filling for easy spreading and baking.
- Powdered sugar, ½ cup (for glaze): Creates a sweet, smooth glaze that ties the whole braid together beautifully.
- Pineapple juice or milk, 1–2 tablespoons: Thins the glaze to a drizzle-perfect consistency.
- Extra shredded coconut (optional): For garnish, adding visual appeal and an extra coconut crunch.
How to Make Hawaiian Pineapple Coconut Crescent Braid Recipe
Step 1: Prepare Your Oven and Filling
Start by preheating your oven to a toasty 375°F (190°C) and lining a baking sheet with parchment paper. This ensures your braid bakes evenly and slides off easily. In a medium bowl, combine softened cream cheese, granulated sugar, vanilla extract, and flour, beating until smooth and velvety. Then gently fold in the well-drained crushed pineapple and shredded coconut, mixing until everything melds into a luscious filling.
Step 2: Shape the Crescent Dough
Unroll your crescent roll dough onto your working surface and press all the seams together to create one large rectangle about 12 by 8 inches. With a knife or pizza cutter, slice 1-inch diagonal strips along both the long edges, stopping after about 3 inches from each end so the center strip stays intact. This creates the perfect edges to braid over your filling.
Step 3: Assemble the Braid
Spread the pineapple and coconut filling evenly down the center strip of your dough rectangle. Now for the fun part: fold over the diagonal strips, alternating sides, crossing them over the filling like a woven braid. This not only looks stunning but helps seal the filling inside. Tuck in the ends to keep everything snug and sealed.
Step 4: Bake to Golden Perfection
Slide your braided beauty onto the parchment-lined baking sheet and bake for 15 to 18 minutes, or until the crescents turn a glorious golden brown and the filling bubbles slightly. Let it cool just enough so it’s warm but won’t melt your glaze instantly.
Step 5: Glaze and Garnish
Whisk the powdered sugar with pineapple juice or milk until smooth and pourable. Drizzle this sweet glaze generously over the warm braid and sprinkle with extra shredded coconut if you like. This finishing touch adds shine, sweetness, and a hint of extra tropical flair to complete the dish.
How to Serve Hawaiian Pineapple Coconut Crescent Braid Recipe
Garnishes
To elevate this dish when serving, a light sprinkle of toasted coconut flakes or even a few fresh pineapple chunks will brighten the look and deepen the flavor. A small dusting of powdered sugar gives it a beautiful, bakery-style finish, making it irresistibly inviting.
Side Dishes
This puff pastry braid pairs wonderfully with a cup of freshly brewed coffee or a tropical iced tea for brunch. For a heartier meal, light fruit salads or citrusy yogurt parfaits complement the rich cream cheese and sweet pineapple notes perfectly.
Creative Ways to Present
If you want to impress, slice the braid into individual portions and arrange them on a decorative platter, perhaps with edible flowers or mint leaves for a lush presentation. You could even serve it alongside a small scoop of coconut ice cream for a tropical dessert experience that feels both cozy and refreshing.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Hawaiian Pineapple Coconut Crescent Braid Recipe tightly in plastic wrap or place it in an airtight container and refrigerate. It keeps well for up to 3 days, making it a perfect treat to enjoy the next day without losing its tender crumb or tropical flavors.
Freezing
If you want to save this tropical delight for later, you can freeze the unbaked braid after assembling it. Wrap it securely in plastic wrap and aluminum foil, then freeze for up to one month. When ready, thaw overnight in the fridge before baking for fresh-baked goodness anytime.
Reheating
To warm up your leftover braid, place slices on a baking sheet and heat in a 325°F oven for about 10 minutes until warmed through and still flaky. Avoid microwaving as it can turn the pastry soggy—this way you’ll enjoy that freshly baked crispness even the next day.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! Fresh pineapple will bring a brighter, more natural flavor. Just be sure to finely chop it and drain any excess juice well to keep the dough from getting soggy.
Is it necessary to use cream cheese in the filling?
Cream cheese adds a creamy texture that balances the sweet and tangy pineapple perfectly. You could try ricotta or mascarpone as alternatives, but cream cheese is the classic choice for the best flavor and consistency.
Can I make the Hawaiian Pineapple Coconut Crescent Braid Recipe vegan?
Yes, with some swaps. Use vegan crescent roll dough and substitute the cream cheese with a plant-based alternative. Just make sure any sugar and glaze ingredients are vegan-friendly as well.
How can I make the glaze less sweet?
Simply reduce the amount of powdered sugar or use milk instead of pineapple juice to tone down the sweetness. You can also add a little lemon juice to the glaze for a tart contrast that cuts through the sugar.
Can I add other tropical fruits to the filling?
Definitely! Diced mango or papaya can be delicious additions, offering extra flavor and color. Just be mindful of moisture content so the filling stays firm enough to braid neatly.
Final Thoughts
There’s something truly special about the Hawaiian Pineapple Coconut Crescent Braid Recipe — it’s a warm, inviting pastry that brings sunshine into any kitchen, no matter the season. With its irresistible combination of tropical flavors and buttery dough, it’s a recipe you’ll want to make again and again. Give this braid a try and share a slice of aloha with those you love!
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Hawaiian Pineapple Coconut Crescent Braid Recipe
- Total Time: 33 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A delightful Hawaiian Pineapple Coconut Crescent Braid featuring a creamy pineapple and coconut filling wrapped in buttery crescent roll dough, baked to golden perfection and topped with a sweet pineapple glaze. Perfect for brunch, holidays, or a tropical-inspired dessert.
Ingredients
Dough and Filling
- 1 can (8 oz) refrigerated crescent roll dough
- ½ cup crushed pineapple (well-drained)
- ¼ cup sweetened shredded coconut
- 3 oz cream cheese, softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 1 tablespoon all-purpose flour
For the Glaze
- ½ cup powdered sugar
- 1–2 tablespoons pineapple juice or milk
- Extra shredded coconut for garnish (optional)
Instructions
- Prepare Oven and Filling: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium bowl, mix the softened cream cheese, granulated sugar, vanilla extract, and flour until smooth. Stir in the well-drained crushed pineapple and shredded coconut until evenly combined.
- Shape the Dough: Unroll the crescent roll dough and press the seams together to form a large rectangle, approximately 12 by 8 inches. Using a knife or pizza cutter, make 1-inch diagonal cuts along both long sides of the dough, leaving a 3-inch uncut strip down the center for the filling.
- Assemble the Braid: Spread the pineapple coconut mixture down the center strip of the dough. Fold the cut strips over the filling, alternating sides in a braided pattern. Tuck in the ends to seal the braid to prevent the filling from leaking.
- Bake: Place the braid on the prepared baking sheet and bake for 15 to 18 minutes, or until it is golden brown and fully cooked through. Remove from oven and let cool slightly.
- Glaze and Serve: In a small bowl, whisk together the powdered sugar and 1 to 2 tablespoons of pineapple juice or milk until smooth. Drizzle the glaze over the warm braid and sprinkle with extra shredded coconut if desired. Serve warm or at room temperature.
Notes
- Ensure the crushed pineapple is thoroughly drained to avoid a soggy dough.
- This braid makes a delightful tropical brunch or holiday dessert option.
- Store leftovers in the refrigerator for up to 3 days and reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American, Tropical
