If you are dreaming of a dessert that brings sunshine and tropical vibes straight to your kitchen, the Hawaiian Pineapple Coconut Crescent Braid Recipe is your new best friend. This delightful pastry combines the flakiness of crescent dough with a luscious creamy filling studded with juicy pineapple, sweet coconut, and a touch of macadamia crunch. Each braid weaves these flavors together in a way that is as beautiful as it is delicious, making it perfect for sharing with loved ones or brightening up any day. Prepare yourself to fall in love with this sensational treat that never fails to impress.
Ingredients You’ll Need
Getting ready to whip up the Hawaiian Pineapple Coconut Crescent Braid Recipe is easier than you think. With just a handful of simple ingredients, each plays a key role in creating the perfect balance between creamy richness, tropical sweetness, and a golden, flaky crust.
- Refrigerated crescent roll dough (2 cans, 8 ounces each): The buttery base that forms the braid’s tender and flaky structure.
- Cream cheese (1/2 cup, softened): Adds a smooth, tangy creaminess that complements the sweetness perfectly.
- Unsalted butter (1/4 cup, softened): Enhances richness and helps achieve a golden crust.
- Granulated sugar (1/4 cup): Sweetens the filling without overpowering the tropical flavors.
- Vanilla extract (1/2 teaspoon): Brings warmth and depth to the cream cheese mixture.
- Coconut extract (1/2 teaspoon): Amplifies that classic coconut taste for authentic island flair.
- Crushed pineapple (1 cup, drained): Adds juiciness and refreshing tropical tang.
- Shredded sweetened coconut (1/2 cup): Provides chewy texture and extra coconut sweetness.
- Chopped macadamia nuts (1/4 cup, optional): Introduces a delightful crunch and buttery nutty note.
- Milk (1 tablespoon, for brushing): Helps achieve a shiny, inviting golden-brown top.
- Powdered sugar (1/4 cup, for glaze): Creates a sweet finishing drizzle that brightens the whole braid.
- Milk (1 teaspoon, for glaze): Blends with powdered sugar to a smooth, sweet glaze.
- Vanilla extract (1/4 teaspoon, for glaze): Adds a subtle aromatic touch to the glaze.
How to Make Hawaiian Pineapple Coconut Crescent Braid Recipe
Step 1: Prepare your dough base
Start by preheating your oven to 375°F and lining a baking sheet with parchment paper to prevent sticking. Unroll each can of crescent roll dough onto your work surface and gently press the seams together to create two large rectangles. This step ensures your braid will hold the filling securely without gaps or leaks.
Step 2: Mix the creamy filling
In a medium bowl, combine the softened cream cheese, unsalted butter, sugar, vanilla extract, and coconut extract. Beat these ingredients together until you have a smooth, creamy mixture that is perfectly sweet and infused with tropical flavors. This luscious blend forms the heart of your braid’s irresistible filling.
Step 3: Assemble the braid
Spread the cream cheese mixture evenly down the center of each dough rectangle, leaving a 1-inch border on all sides. Sprinkle the drained crushed pineapple, shredded sweetened coconut, and optional chopped macadamia nuts on top of the cream cheese layer. Then cut 1-inch-wide strips along the long sides of the dough and carefully fold them over the filling in an alternating pattern, creating the signature braid look. This technique is simpler than it sounds and looks stunning.
Step 4: Bake to golden perfection
Brush the tops of your braided dough with a tablespoon of milk—this little touch helps the braid bake up wonderfully golden and shiny. Place the braid on your prepared baking sheet and bake in the preheated oven for 20 to 25 minutes, or until it’s beautifully golden and cooked through. Your kitchen will soon be filled with an amazing tropical aroma.
Step 5: Add the finishing glaze
While the braid cools just slightly, whisk together powdered sugar, a teaspoon of milk, and a quarter teaspoon of vanilla extract until smooth. Drizzle this luscious glaze over the warm braid—it instantly adds a sweet, glossy finish that pulls all the flavors together, making every slice picture-perfect and unforgettable.
How to Serve Hawaiian Pineapple Coconut Crescent Braid Recipe
Garnishes
For an extra touch of tropical charm, consider sprinkling a few toasted coconut flakes or additional chopped macadamia nuts over the glaze right before serving. Fresh pineapple slices or edible flowers can also brighten the plate and make your braid even more enchanting.
Side Dishes
This dessert pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A cold tropical drink, like a pineapple smoothie or coconut water, perfectly complements the flavors and keeps the island spirit alive at the table.
Creative Ways to Present
Try serving the Hawaiian Pineapple Coconut Crescent Braid Recipe on a bright, palm-leaf-inspired platter or even sliced into smaller, bite-sized portions for a party. It’s equally fabulous served warm or at room temperature, making it very versatile for any occasion, from breakfast treats to festive gatherings.
Make Ahead and Storage
Storing Leftovers
You can store any leftover braid wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. To maintain freshness, avoid refrigerating unless your kitchen is very warm, as this can dry out the crescent dough.
Freezing
This braid freezes beautifully. Wrap it well in plastic and then foil before freezing for up to two months. When you’re ready to enjoy, thaw the braid overnight in the fridge and reheat gently to bring back that fresh-baked goodness.
Reheating
To revive your Hawaiian Pineapple Coconut Crescent Braid Recipe leftovers, warm slices in a 350°F oven for 5 to 10 minutes or until heated through and the crust feels crisp again. Avoid the microwave if you want to keep the texture flaky and delicious.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just be sure to chop the pineapple finely and drain it well to avoid adding too much moisture, which could make the braid soggy.
Is there a dairy-free version of this recipe?
Yes! Substitute the cream cheese and butter with dairy-free alternatives, such as vegan cream cheese and margarine, and make sure the crescent dough you buy is dairy-free.
Can I add other tropical fruits?
Feel free to experiment with diced mango or papaya for a fun twist, but be mindful of moisture content to keep the dough from becoming wet.
What’s the best way to cut the braid for serving?
Use a sharp serrated knife and cut gently in a sawing motion to keep the braid intact and the filling neat.
Can I make this recipe gluten-free?
With gluten-free crescent dough available in some stores, you can give it a try, but be aware that texture may vary slightly from the classic version.
Final Thoughts
There is something wonderfully joyful about the Hawaiian Pineapple Coconut Crescent Braid Recipe that makes any occasion feel special. Whether you are serving it for brunch, dessert, or a casual snack, this tropical braid promises to delight your taste buds and warm your heart. So go ahead, tie up your apron, and bring a little island magic into your kitchen—you won’t regret it!
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Hawaiian Pineapple Coconut Crescent Braid Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Description
This Hawaiian Pineapple Coconut Crescent Braid is a delightful tropical dessert combining creamy sweetened cream cheese with juicy pineapple, shredded coconut, and crunchy macadamia nuts all wrapped in buttery crescent roll dough. Finished with a light vanilla glaze, this bake boasts a beautiful braided design and offers a perfect blend of flavors and textures for any occasion.
Ingredients
For the Braid
- 2 cans (8 ounces each) refrigerated crescent roll dough
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup crushed pineapple, drained
- 1/2 cup shredded sweetened coconut
- 1/4 cup chopped macadamia nuts (optional)
- 1 tablespoon milk, for brushing
For the Glaze
- 1/4 cup powdered sugar
- 1 teaspoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the Dough: Preheat the oven to 375°F and line a baking sheet with parchment paper. Unroll the crescent roll dough and press the seams together to form two rectangular sheets.
- Make the Cream Cheese Mixture: In a medium bowl, beat together cream cheese, softened butter, granulated sugar, vanilla extract, and coconut extract until smooth and creamy.
- Assemble the Braid: Spread the cream cheese mixture evenly down the center of each rectangle, leaving about a 1-inch border on each side. Sprinkle the crushed pineapple, shredded sweetened coconut, and chopped macadamia nuts over the cream cheese layer.
- Braid the Dough: Cut 1-inch strips along both long sides of the dough rectangles. Fold the strips over the filling alternatively from each side to create a braided pattern, enclosing the filling completely.
- Prepare for Baking: Place the braid on the prepared baking sheet and brush the top with milk to achieve a golden finish.
- Bake: Bake in the preheated oven for 20 to 25 minutes, until the braid is golden brown and cooked through.
- Make the Glaze: While the braid cools slightly, whisk together powdered sugar, milk, and vanilla extract to make a smooth glaze.
- Glaze and Serve: Drizzle the glaze over the warm braid. Serve slightly warm for the best flavor.
Notes
- Best served slightly warm but can be made ahead and reheated gently before serving.
- For an extra tropical flavor, you can add a tablespoon of rum or pineapple juice to the glaze.
- Ensure the pineapple is well drained to prevent the dough from becoming soggy.
- Macadamia nuts are optional but add a delightful crunch that complements the tropical flavors.
