Hawaiian Pineapple Coconut Crescent Braid Recipe
Get ready to fall head over heels for the Hawaiian Pineapple Coconut Crescent Braid—a true showstopper that brings the spirit of the islands right into your kitchen. This recipe is a delightful blend of tangy pineapple, sweet coconut, and creamy filling, all wrapped up in golden crescent dough. Every bite is a tropical escape, be it a breezy brunch or an enchanting dessert. Even better, it comes together in under 40 minutes, making it a trustworthy favorite for sweet moments on the fly.
Ingredients You’ll Need
You’ll be amazed at how a handful of simple ingredients transforms into such a stunning treat. Each addition lends something special—texture, flavor, or that perfect golden finish—that makes this braid irresistible and unforgettable.
- Refrigerated crescent roll dough (1 can, 8 oz): The magic shortcut that becomes your buttery, flaky pastry base—no rolling pin required!
- Crushed pineapple (1/2 cup, well-drained): For tangy-sweet brightness and a juicy, tropical kick; be sure to get out all the excess juice for the best results.
- Sweetened shredded coconut (1/3 cup): Adds a delightful chewy sweetness and brings that quintessential island vibe to every bite.
- Cream cheese (4 oz, softened): The lusciously creamy middle that ties the filling together, adding a slight tang and richness.
- Granulated sugar (2 tablespoons): Just enough sweetness to round out the filling perfectly—no overpowering syrupiness here.
- Vanilla extract (1/2 teaspoon): Invites warmth to the party, enhances the tropical notes, and brings divine aroma.
- All-purpose flour (1 tablespoon): Helps thicken the filling so your braid stays sturdy and sliceable.
- Egg, beaten (1): Brushed on top for that shiny, bakery-style golden crust you’ll want to show off.
- Powdered sugar (1/4 cup): Used for the glaze, it melts easily and adds a veil of sweetness to tie everything together.
- Pineapple juice (1–2 teaspoons, or milk): A splash in the glaze brings even more bright flavor—or use milk for a creamier finish.
How to Make Hawaiian Pineapple Coconut Crescent Braid
Step 1: Mix the Dreamy Tropical Filling
In a medium bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and flour. Stir these together until you have a smooth, slightly thickened mixture—no lumps allowed! Fold in that well-drained pineapple and sweetened shredded coconut next. At this moment, you’ll get a peek (and a sniff) of all the coconutty, pineapply goodness that makes this Hawaiian Pineapple Coconut Crescent Braid so special.
Step 2: Prepare the Crescent Dough Canvas
Grab your baking sheet and line it with parchment paper for easy clean-up. Unroll the crescent dough straight onto the sheet, gently pressing and sealing the seams to form a nice, even rectangle. This is your beautiful blank canvas, ready for its tropical makeover.
Step 3: Spread and Braid to Impress
Spoon the tropical cream cheese filling down the center third of the dough, making sure to leave the sides clear. Now, take a sharp knife (or pizza cutter) and cut 1-inch diagonal strips along each side of the filling. This step is where the magic happens—fold the strips over the filling, alternating sides to create that fabulous braided effect. Tuck in the ends for a tidy finish.
Step 4: Egg Wash and the Golden Finale
Brush the surface of your braided masterpiece with the beaten egg. This gives you that gloriously shiny, golden-brown finish—just like your favorite bakery treats. Pop it in your preheated 375°F (190°C) oven for 15–20 minutes, or until the braid is deeply golden and baked through. The aroma will signal when it’s time!
Step 5: Mix and Drizzle the Glaze
While the braid cools just a bit, whisk together powdered sugar and pineapple juice (or milk) for the glaze. When your Hawaiian Pineapple Coconut Crescent Braid is still slightly warm, drizzle the glaze luxuriously over the top. This glossy finish seals in moisture and amps up the tropical sweetness.
How to Serve Hawaiian Pineapple Coconut Crescent Braid
Garnishes
A little flourish goes a long way! Sprinkle toasted coconut flake over the top for extra crunch and color, or add a few bright maraschino cherries for a festive touch. Fresh pineapple wedges or a dusting of powdered sugar elevate the presentation even further, making this Hawaiian Pineapple Coconut Crescent Braid absolutely irresistible on any table.
Side Dishes
If you’re serving your braid for brunch, pair it with a spread of fresh fruit salad, tangy Greek yogurt, or soft scrambled eggs to balance the sweetness. For dessert, add a scoop of vanilla or coconut ice cream, or a dollop of whipped cream for pure indulgence.
Creative Ways to Present
Think beyond the baking sheet! Slice your Hawaiian Pineapple Coconut Crescent Braid into elegant fingers for a party platter, or serve as whole slices at a breakfast buffet. For special occasions, arrange slices in a sunburst pattern and garnish with fresh mint. No matter how you slice it, this braid is designed to impress.
Make Ahead and Storage
Storing Leftovers
Don’t worry if you have some slices left—the braid stays wonderfully fresh! Store leftovers in an airtight container in the refrigerator for up to three days. The flavors intertwine even more, making each bite somehow even better after a little rest.
Freezing
Absolutely! You can freeze the Hawaiian Pineapple Coconut Crescent Braid (either whole or sliced). Wrap tightly in plastic wrap and foil, then store for up to one month. Thaw overnight in the fridge before enjoying for a quick tropical treat on demand.
Reheating
To revive that fresh-baked flavor, warm slices in the oven at 300°F (150°C) for 8–10 minutes, or give individual pieces a quick zap in the microwave. This brings back the luscious texture and keeps the filling perfectly gooey.
FAQs
Can I use fresh pineapple instead of canned?
Yes, you can! Just be sure to chop it finely and drain off any extra juice, as too much liquid can make the filling runny. Fresh pineapple will give a slightly juicier, brighter flavor—perfect for a homemade touch.
What if I can’t find crescent dough?
No worries! Puff pastry sheets are a fine substitute; just roll them out slightly and proceed with the recipe. You’ll get an even flakier, more delicate finish with a similar wow factor.
Is it possible to make this ahead for busy mornings?
Absolutely—assemble your Hawaiian Pineapple Coconut Crescent Braid the night before, cover tightly, and pop it in the fridge. Then simply bake fresh in the morning and glaze before serving for a stress-free breakfast treat.
Can I make it nut-free for allergies?
Yes! The recipe is naturally nut-free, thanks to the coconut, which is actually a fruit. Just make sure none of your other ingredients are processed with nuts for extra safety.
How do I get a perfectly neat braid every time?
Keep the dough cold when you’re working with it for sharper cuts and cleaner braiding. Take your time alternating strips, and don’t worry if it’s not perfect—rustic braids look just as gorgeous and taste incredible!
Final Thoughts
I truly hope you’ll give the Hawaiian Pineapple Coconut Crescent Braid a whirl in your own kitchen. Whether you’re looking to brighten up a brunch, surprise your family, or treat yourself to something sunny, this recipe brings joy to any gathering. Dive in and let the sweet island flavors sweep you away!
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Hawaiian Pineapple Coconut Crescent Braid Recipe
- Total Time: 35 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Hawaiian Pineapple Coconut Crescent Braid. A delightful pastry filled with cream cheese, pineapple, and coconut, all wrapped in flaky crescent dough. Perfect for breakfast or dessert!
Ingredients
Crescent Braid:
- 1 can (8 oz) refrigerated crescent roll dough
Filling:
- 1/2 cup crushed pineapple, well-drained
- 1/3 cup sweetened shredded coconut
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 egg, beaten (for egg wash)
- 1/4 cup powdered sugar
- 1–2 teaspoons pineapple juice (or milk) for glaze
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the filling: In a medium bowl, mix cream cheese, sugar, vanilla extract, and flour until smooth. Stir in the drained pineapple and shredded coconut.
- Assemble the braid: Unroll the crescent dough onto the prepared baking sheet and press seams together to form a rectangle. Spread the filling down the center third of the dough, leaving the sides clean. With a knife or pizza cutter, cut 1-inch diagonal strips along both sides of the filling. Fold the strips over the filling, alternating sides to create a braided appearance. Tuck the ends in to seal.
- Bake: Brush the top with beaten egg. Bake for 15–20 minutes or until golden brown and cooked through.
- Glaze: While it cools slightly, whisk together powdered sugar and pineapple juice (or milk) to make a glaze. Drizzle over the braid before serving.
Notes
- Make sure the pineapple is well-drained to prevent a soggy braid.
- You can toast the coconut beforehand for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American, Hawaiian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
