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
Scale
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
