Name: Pineapple Coconut Dream
Prep time: 30 min
Cook time: 8 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar; 6 tablespoons unsalted butter, melted; 1 (20 oz) can crushed pineapple, undrained; 1 (14 oz) can sweetened condensed milk; 8 oz cream cheese, softened; 1 teaspoon vanilla extract; ½ cup shredded coconut, divided; 1 ½ cups heavy cream, cold; ¼ cup powdered sugar; ½ teaspoon coconut extract; ¼ cup shredded coconut, toasted; Pineapple wedges (optional, for garnish)

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Indulge in a tropical escape with this creamy Pineapple Coconut Dream pie. Featuring a buttery graham cracker crust, a luscious pineapple filling, and light, fluffy coconut whipped cream, it’s a dessert that will transport your taste buds to paradise. This easy-to-make pie is perfect for any occasion—whether you’re hosting a summer party, enjoying a family dinner, or simply craving something sweet and refreshing.

Pineapple Coconut Dream

Why You’ll Love This Recipe

This dessert brings together the best of tropical flavors: sweet pineapple, creamy coconut, and a buttery graham cracker crust. The combination of textures—the crunchy crust, smooth pineapple filling, and airy coconut whipped cream—makes every bite a little slice of heaven. Plus, it’s incredibly easy to prepare and can be made ahead of time, making it ideal for busy days when you want to impress your guests or treat yourself.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Graham Cracker Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons (3 ounces) unsalted butter, melted

For the Pineapple Coconut Filling:

1 (20 oz) can crushed pineapple, undrained
1 (14 oz) can sweetened condensed milk
8 oz cream cheese, softened
1 teaspoon vanilla extract
½ cup shredded coconut, divided

For the Coconut Whipped Cream:

1 ½ cups heavy cream, cold
¼ cup powdered sugar
½ teaspoon coconut extract

For Garnish:

¼ cup shredded coconut, toasted
Pineapple wedges (optional, for garnish)

Directions

Prepare the Crust:
- In a medium bowl, combine graham cracker crumbs and sugar.
- Add melted butter and stir until the mixture resembles wet sand.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate.
- For a firmer crust, bake at 350°F (175°C) for 8–10 minutes. Let cool completely. (For a softer crust, skip the baking step.)
Make the Pineapple Coconut Filling:
- Drain the crushed pineapple in a fine-mesh sieve for 10–15 minutes, but don’t squeeze out all the juice.
- In a large bowl, beat softened cream cheese with an electric mixer until smooth.
- Gradually add sweetened condensed milk and mix until well combined.
- Stir in vanilla extract and drained pineapple. Mix until evenly distributed.
- Gently fold in half of the shredded coconut (¼ cup).
Assemble the Pie:
- Pour the pineapple filling into the cooled graham cracker crust. Spread evenly.
- Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
Make the Coconut Whipped Cream:
- Chill the mixing bowl and whisk (or beaters) in the refrigerator for about 10 minutes.
- Pour cold heavy cream into the chilled bowl and beat on medium speed until soft peaks form.
- Gradually add powdered sugar and coconut extract. Continue beating until stiff peaks form, being careful not to overwhip.
Finish the Pie:
- Once the pie filling has set, remove it from the refrigerator. Spread the coconut whipped cream evenly over the top.
- Sprinkle toasted shredded coconut on top and garnish with pineapple wedges if desired.
- Chill the pie for another 30 minutes if you have time, then slice and serve cold.

Servings and timing

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 8 minutes (if baking the crust)
Total Time: 270 minutes (including chilling time)

Variations

Macadamia Nut Crust: Add chopped macadamia nuts to the graham cracker crust for an extra tropical crunch.
Rum Extract: Swap coconut extract with rum extract for a more island-inspired flavor in the whipped cream.
Creamier Filling: Add a tablespoon of sour cream or Greek yogurt to the filling for a tangy twist.
Pineapple Coconut Bars: Make individual servings by pressing the crust into a baking dish and cutting into squares.

Storage/Reheating

Store leftover Pineapple Coconut Dream in the refrigerator, covered, for up to 3 days. It can also be made a day or two in advance and kept chilled until ready to serve. For best results, keep the whipped cream separate if possible, then top the pie just before serving to maintain its airy texture.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used, but make sure to chop it finely and drain the excess juice.

Can I use a pre-made crust?

Absolutely! If you’re short on time, feel free to use a pre-made graham cracker or shortbread crust.

Can I make this dessert ahead of time?

Yes, this pie can be made a day or two in advance. Just store it in the refrigerator until you’re ready to serve.

How do I toast shredded coconut?

To toast coconut, spread it on a baking sheet in a single layer and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown.

Can I freeze this pie?

Yes, you can freeze the pie, but it’s best to freeze it without the whipped cream. After thawing, top it with fresh whipped cream just before serving.

Conclusion

Pineapple Coconut Dream is a simple yet indulgent dessert that captures the essence of tropical flavors in every bite. The combination of creamy pineapple filling, fluffy coconut whipped cream, and a buttery graham cracker crust makes it the perfect dessert for any occasion. Whether it’s a summer gathering, a special celebration, or just a weeknight treat, this dessert will transport you straight to paradise.