Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- ¼ cup lemon juice
- 1 can (20 oz) crushed pineapple, drained
- 1 cup shredded coconut
- Pineapple chunks, for garnish
- Additional shredded coconut, for garnish
Step-by-step instructions
Make the graham cracker crust
In a medium bowl, stir together the graham cracker crumbs, melted unsalted butter, and granulated sugar until the crumbs are evenly moistened and the mixture resembles damp sand. Transfer the mixture to a 9×9-inch baking dish and press it firmly and evenly into the bottom of the pan to form a compact crust, using the bottom of a measuring cup to help pack it down.
A firmly packed crust is important for clean slices later; if it is too loose or uneven, the bars may crumble when you cut them. Once the crust is pressed into an even layer, set the pan aside while you prepare the filling.
Prepare the creamy pineapple filling
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it is very smooth and free of lumps. Gradually pour in the sweetened condensed milk, mixing thoroughly after each addition until the mixture is silky and homogenous with no streaks of cream cheese remaining.
Add the lemon juice and mix again until the filling thickens slightly; the acidity helps the mixture firm up as it chills, similar to a no-bake cheesecake. Scrape down the sides and bottom of the bowl to make sure everything is well combined.
Fold in pineapple and coconut
Make sure the crushed pineapple is well drained; press it lightly in a strainer or with the back of a spoon to remove excess juice so the filling does not become watery. Gently fold the drained crushed pineapple and 1 cup of shredded coconut into the cream cheese mixture until evenly distributed, being careful not to deflate the mixture too much.
The pineapple adds juicy sweetness and a little bit of chew, while the coconut contributes a subtle bite and a classic tropical flavor. Together with the tangy cream cheese and lemon, the filling becomes rich but still refreshing.
Assemble and chill the bars
Spread the pineapple coconut filling evenly over the prepared graham cracker crust, smoothing the top with an offset spatula or the back of a spoon. Sprinkle additional shredded coconut over the top for texture and visual appeal, gently pressing it into the surface so it adheres.
Cover the pan tightly with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight, until the bars are fully set and chilled through. Chilling allows the crust to firm up and the filling to thicken so you can cut neat squares that hold their shape.
Slice and garnish
Once the bars are firm, remove the pan from the refrigerator and use a sharp knife to cut them into squares or rectangles. For clean edges, wipe the knife with a warm, damp cloth between cuts. Top each bar with a pineapple chunk and a light sprinkle of extra coconut just before serving for a fresh, eye-catching presentation.