Satisfy your sweet cravings with this heavenly tropical dessert – Pineapple Coconut Squares! With a soft cookie crust, juicy pineapple filling, and crispy coconut topping, this egg and dairy-free dessert is a vegan dream!
Everyone’s Favourite Vegan Dessert
The filling combines crushed pineapple and diced apples, giving it the perfect sweetness. Have you noticed that pineapple has the word apple in it? So clever, right? 😂
My grandma passed down this recipe and it has a special place in my heart because it was one of the first desserts I ever made. Although the original recipe wasn’t vegan, I made it taste just as good – if not better – by making a few substitutions.
Whenever I make these pineapple coconut squares, they disappear in no time. They’re a family favourite and I love bringing them to potlucks and family gatherings. Trust me when I say everyone will ask you for the recipe. 😉
Why You’ll Love This Recipe
💛 Easy To Make. With my straightforward step-by-step photos below, you’ll see how easy it is to prepare this recipe.
🧡 Full Of Tropical Flavour. The pineapple, coconut, and lime combo in these squares will give you a taste that will make you feel like you’re in the tropics.
❤️ Perfect For Potlucks. They’re ideal for making ahead of time and are always a crowd-pleaser. You’ll have everybody saying how heavenly these taste.
If you love coconut and pineapple together, check out these other fruity favourites: No Bake Blueberry Dessert and Japanese Fruit Jelly!
Ingredient Notes
Making these irresistible tropical desserts requires just 10 easy-to-find ingredients. See the recipe card for exact amounts.
- Margarine – Use vegan margarine like Becel or softened vegan butter. I prefer salted versions as that is what I usually have in my fridge.
- Vegan Egg Replacer – Use PaneRiso or other egg replacers like Bob’s Red Mill prepared according to your package directions or Liquid Just Egg.
- Lime Zest & Juice – I like adding fresh lime juice and zest for a bright, vibrant flavour to this cookie crust.
- Apple – Use sweeter apple varieties like gala, honey crisp, or fuji.
- Canned Crushed Pineapples – Dole packed in pineapple juice is my favourite brand as it’s always consistent in flavour and quality.
- Vanilla Extract – Add for a subtle, sweet flavour, and don’t leave it out.
- Shredded Coconut – Use unsweetened shredded coconut only to prevent dessert from being too sweet.
In addition to the above ingredients, you will need pantry staples like all-purpose flour, baking powder and granulated sugar.
Instructions
1. For The Cookie Crust: Use a hand mixer, cream vegan margarine or softened butter for 1 minute or until well combined.
2. Add flour, baking powder, vegan egg replacer, lime zest, and lime juice. Mix until combined.
3. Once combined, it will be a very thick batter.
4. Add this batter to your parchment-lined 8×8 pan. Using your fingers, gently press/pat down to spread into an even layer. Set aside while you make the pineapple mixture.
5. For The Pineapple Mixture: Mix the diced apples and drained crushed pineapple in a bowl. (Ensure the pineapple is well dried with a paper towel to remove any excess moisture).
6. Spread this pineapple mixture evenly over the cookie crust layer. Set aside while you make the coconut topping.
7. For The Coconut Topping: In a large bowl, combine sugar, vegan egg replacer, melted margarine/butter, vanilla extract, and unsweetened shredded coconut. Mix until well combined.
8. Spread this coconut topping evenly over your pineapple mixture.
9. Bake for 30-35 mins at 350F or until the top is golden brown.
10. Let cool completely before slicing into squares.
Recipe Tips & Notes
- Draining the pineapple. Place the pineapple in a colander to drain, then transfer to paper towels and pat it dry. Repeat as needed to remove excess moisture.
- Use an 8×8 square baking pan made of either metal or glass. Keep in mind that metal pans conduct heat better than glass ones.
- Let cool completely before slicing. These delicate squares can crumble easily; be careful not to overhandle them.
Variations
These squares taste amazing as is but you can make them even better by customizing them. Here are a few of my favourite ways to do just that:
🍒 Pop Of Colour – Add 1/4 cup of chopped maraschino cherries into the coconut topping mixture and bake as directed.
🥭 Extra-Tropical Vibes – Replace the diced apples with fresh chopped mangos for an exciting twist.
🍊 Infuse With Citrus – Instead of the lime zest & juice replace it with another citrus, like orange or lemon.
Storage Tips
Once cooled, store squares in an airtight container at room temperature for 2 days or in the fridge for 5 days. If stacking sliced squares in a container, use parchment or wax paper between layers to prevent sticking.
Frequently Asked Questions
Crushed pineapple is perfect for this recipe with its finely chopped texture and the convenience of canned options makes it easily accessible.
Yes, you can. I suggest using the ripest pineapple and finely chopping it or pulsing it in a food processor for homemade crushed pineapple. However, this method requires more effort so I prefer the canned version.
My preferred way of serving these delicate squares for potlucks and parties is to cut them into small pieces and arrange them in cupcake liners. However, be cautious when handling them as they can crumble easily.
If you’ve never baked with pineapple, this recipe is for you! These vegan pineapple coconut squares offer fruity, delicious flavours without being overly sweet and you can enjoy them at room temperature or chilled. 😍
MORE VEGAN DESSERT RECIPES
- Vegan Blueberry Dessert (No Bake)
- Vegan Pistachio Loaf Cake
- Strawberry Applesauce
- Vegan Fruit Jelly
- Vegan Blueberry Muffins
DID YOU MAKE THESE PINEAPPLE COCONUT SQUARES?
I’d love to hear your feedback. Please leave a comment/star rating ⭐️⭐️⭐️⭐️⭐️ below. And, of course, be sure to tag me on Instagram, as I love seeing photos of the recipes you guys have made.
Heavenly Pineapple Coconut Squares
Ingredients
For The Cookie Crust
- 1 cup all purpose flour
- 1/2 cup vegan margarine or softened butter
- 1 tsp baking powder
- 1 vegan egg (prepared per package instructions)
- 1 tsp lime zest
- 1 tbsp lime juice
For The Pineapple Mixture
- 1 cup apples (peeled/diced)
- 1 cup canned crushed pineapple (drained)
For The Coconut Topping
- 3/4 cup granulated sugar
- 1 vegan egg (prepared per package instructions)
- 2 tbsp melted vegan margarine or butter
- 1 tsp vanilla extract
- 1 1/2 cups unsweetened shredded coconut
Instructions
- Preheat oven to 350F. Line an 8×8 pan with parchment paper (enough to line the bottom of the pan with extra hanging over the sides).
For The Cookie Crust
- Use a hand mixer, cream vegan margarine or softened butter for 1 minute or until well combined.
- Add flour, baking powder, vegan egg replacer, lime zest, and lime juice. Mix until combined.
- Once combined, it will be a very thick batter.
- Add this batter to your parchment-lined 8×8 pan. Using your fingers, gently press/pat down to spread into an even layer. Set aside while you make the pineapple mixture.
For The Pineapple Mixture
- Ensure the drained crushed pineapple is well-dried to remove excess moisture (see notes below). In a bowl, combine the diced apples and crushed pineapple.
- Spread this pineapple mixture evenly over the cookie crust layer. Set aside while you make the coconut topping.
For The Coconut Topping
- In a large bowl, combine sugar, vegan egg replacer, melted margarine/butter, vanilla extract, and unsweetened shredded coconut. Mix until well combined.
- Spread this coconut topping evenly over your pineapple mixture.
- Bake for 30-35 mins at 350F or until the top is golden brown.
- Let cool completely before slicing into squares.
Video
Notes
- Draining the pineapple. Place the pineapple in a colander to drain, then transfer to paper towels and pat it dry. Repeat as needed to remove excess moisture.
- Use an 8×8 square baking pan made of either metal or glass. Keep in mind that metal pans conduct heat better than glass ones.
- Let cool completely before slicing. These delicate squares can crumble easily; be careful not to overhandle them.
These pineapple coconut squares are indeed so heavenly! I’m always sneaking spoonfuls of the coconut topping even before adding it on top lol. When it gets crispy it’s even more perfect. Have made this recipe so many times and it’s always 11/10
Hi, can I use a flax egg?
Thx,
D.
Yes, I think a flax egg will work in this recipe. However, please note that you may see specks of flaxseed in the final product and the flaxseeds could add a slightly nutty flavour.