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–+ servings
Stack of three pineapple coconut squares on a small white plate.
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5 from 1 vote

Heavenly Pineapple Coconut Squares

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!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 9 large squares
Author: Jazzmin Kaita

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 8x8 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 8x8 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 8x8 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.