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Hawaiian Pineapple Coconut Crescent Braid

This Hawaiian Pineapple Coconut Crescent Braid recipe can be served as a brunch treat, at tea time or as a dessert.


Hawaiian Pineapple Coconut Crescent Braid

Easy Hawaiian Pineapple Coconut Crescent Braid Recipe

This delectable Hawaiian Pineapple Coconut Crescent Braid dessert braid may look fussy, but it’s not. The crust is formed using crescent rolls that are filled with a decadent cream cheese filling embellished with both sweet shredded coconut and crushed pineapple. It’s a delicacy that was inspired by my recent trip to the White Lily test kitchen. Our time spent in the test kitchen was interactive, which thrilled me to bits. Along with our partner we got to bake a recipe from the website using White Lily, Martha White and Smucker’s products. I was in heaven and worked on a biscuit braid using homemade dough. This is an easier version that bakers of all skill levels can make.

Hawaiian Pineapple Coconut Crescent Braid

How to Make the Best Hawaiian Pineapple Coconut Crescent Braid Recipe

This recipe utilizes a jumbo can of crescent rolls to simplify the crust for this easy sweet pastry. I can see many opportunities to serve this and it’s suitable for most any occasion. Whether it’s a tea time gathering with friends, a holiday brunch with family or as a sweet confection along with a cup of coffee or hot tea. It’s even tasty enough to be served as a special dessert.

  • Ingredients you’ll need to make this recipe for Hawaiian Pineapple Coconut Crescent Braid: One 12 ounce can of crescent rolls (i.e. Pillsbury Grands! or similar private label brand). Please note, this recipe calls for a jumbo can of crescent rolls, not biscuit dough. If you can’t find a 12 ounce can, you can easily adapt using two smaller 8 ounce cans.
  • For the Coconut filling you’ll need: Sweetened flaked coconut, butter, honey. milk and almond extract. This is cooked together on the stovetop, the almond extract is added and then it’s spread down the middle of the crescent roll dough.
  • For the Cream Cheese Pineapple filling you’ll need: Plain cream cheese, crushed pineapple, granulated sugar, all purpose flour and vanilla extract. This layer doesn’t require any cooking. That said, a hand mixer is helpful for creaming the ingredients together in a medium size bowl.
  • If you have a silicone baking mat, it’s very helpful to assemble the crescent braid and then transfer the mat to the sheet pan. Otherwise, parchment paper will work to assist in the transfer.
  • You’ll also need one large egg beaten to make the egg wash and turbinado sugar to sprinkle on top for a little crunch. Turbinado sugar is also referred to as sugar in the raw. It’s readily available on the baking aisle with the other sugar products and sweeteners.
  • Store leftover pineapple coconut crescent braid in the refrigerator for up to 3 days.


Hawaiian Pineapple Coconut Crescent Braid

More Southern Style Crescent Roll Recipes to Make

Crescent rolls can come to the rescue taking your from easy appetizers such as pigs in a blanket, to forming the basis of savory or sweet pies and desserts. I mean, what’s a party in the South without something wrapped in a crescent roll being served? More recipes using crescent rolls you may like to try:

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Hawaiian Pineapple Coconut Crescent Braid
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5 from 4 votes

Hawaiian Pineapple Coconut Crescent Braid

Prep Time20 minutes
Cook Time25 minutes
Resting time10 minutes
Total Time55 minutes
Course: Breakfast, brunch, Dessert
Cuisine: American
Keyword: hawaiian-pineapple-coconut-crescetn-braid
Servings: 15 [1] inch pieces
Calories: 233kcal
Author: Melissa Sperka


  • 1 12 oz can crescent rolls i.e. Pillsbury Grands!
  • Coconut Filling:
  • 4 Tbsp salted butter
  • 1 1/2 cup sweetened flaked coconut
  • 1/4 cup granulated sugar
  • 2 Tbsp honey
  • 2 Tbsp milk
  • 1/4-1/2 tsp almond extract adapt to taste
  • Cream Cheese Filling:
  • 1 8 oz cream cheese softened
  • 1 8 oz crushed pineapple drained
  • 1/4 cup granulated sugar
  • 1 Tbsp all-purpose flour
  • 1 tsp pure vanilla extract
  • 1 large egg beaten
  • 1 tsp turbinado sugar (Sugar in the raw)


  • Preheat the oven to 375°F.
  • In a small saucepan melt the butter. Add the shredded coconut, sugar, honey and milk. Cook for 2 minutes stirring constantly then remove from the heat and mix in the almond extract. Set aside to cool.
  • Tear a large piece of parchment and place it flat on the counter. (You can also use a silicone baking mat)
  • Unroll the crescent rolls and press together the perforations. Shape into an 8 x 15-inch rectangle.
  • Whip together the softened cream cheese, crushed pineapple, sugar, flour and vanilla.
  • Spread down the center of the dough. Arrange the coconut mixture on top.
  • Cut diagonal strips to within 1/4 inch of the filling. Fold the strips over each other.
  • Brush with the beaten egg and sprinkle with the turbinado sugar. Lift using the parchment paper to sheet pan for baking.
  • Bake for 25 minutes until golden. Rest for 10 minutes before cutting.


Serving: 1serving | Calories: 233kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 283mg | Potassium: 42mg | Fiber: 1g | Sugar: 17g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. Grands are not crescent rolls. I made it with Grands and there was too much dough. The next time I will use Crescent rolls. The filling was delicious though!!

    1. It sounds to me as if you used biscuit dough. This recipe calls for a jumbo can of crescent rolls and yes, they’re the best choice. If you can’t find a 12 ounce can, use two 8 ounce cans.

    2. Pillsbury does make two kinds of Grands! crescent rolls. They may just not be available in your area.

  2. Hi! I can’t get pre-made dough where I live… would you happen to have a recipe for a dough that would work instead?

    1. Hi Stephanie, while I haven’t tested it speifically you may be able convert this recipe using a yeast dough recipe like this one for no knead yeast rolls or pizza dough. It will take some adjustments on your part to get the dough to a place where it can be braided. If you try it let us know how it goes.

  3. 5 stars
    I made this yesterday and it was perfect! Very delicious!!! I just had the very small piece that was left over for breakfast with my coffee 🙂

  4. 5 stars
    Loved this recipe! I used the new Hawaiian crescent rolls and omitted the raw sugar on top since the bread is already sweetened.
    Also used both cans instead of 1.5. Covered lightly with foil for 1/2 baking time to be lighter in color.
    Moved up to one of my family faves and so easy to make

  5. 5 stars
    I made this for tonight’s dessert & it was SO good. So good, in fact, that I could’ve easily just eaten the filling straight out of the mixing bowl, no crescent roll crust needed lol. As wonderful tasting as it was (and I think the addition of almond extract put it over the top), mine was nowhere near as pretty as the picture. The strips that I was supposed to criss-cross weren’t long enough & kept breaking. Thankfully, I had an extra can of crescent rolls & used those to patch up the dessert. It wouldn’t win any beauty contest but was incredibly yummy. I will definitely make this again..after I figure out a way to keep it all together.

    1. Hi Nicole, I’m so happy you loved this! Crescent roll dough can vary from brand to brand. I’m so happy you had an extra can to save the day. Thanks!

      1. I DID use Walmart brand. They’re usually so good but that WAS the first time making a dessert with them. I’ll use Pillsbury next time. Thank you for the tip.

      2. It always amazes me how things vary from brand to brand. Being a diehard bargain shopper, I think I’ve tried them all from time to time through the years. ☺

  6. thank you for sharing this recipe. it tastes wonderful and my family loved it. I made it with my children for a “home ec” project yesterday and they were very proud that their pastry braid turned out so pretty just like the pictures.

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