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
Scale
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.
