This Hawaiian Pineapple Coconut Crescent Braid recipe can be served as a brunch treat, at tea time or as a dessert.
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.
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.
- 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.
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:
- The family will love this cheesy Chicken Bacon Ranch Crescent Ring.
- Serve these Bacon Spinach Crescent Pinwheels as an appetizer or brunch small bite.
- Cherry Almond Sweet Rolls melt in your mouth.
- Crescent rolls form the top and bottom crust for this Sausage Egg and Cheese Breakfast Casserole.
- Skip the buns ad make this Bacon Cheeseburger Crescent Ring.
- You may also like this recipe for Lemon Sopapilla from The Midnight Baker.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Hawaiian Pineapple Coconut Crescent Braid
- 1 12 oz can crescent rolls i.e. Pillsbury Grands!
- Coconut Filling:
- 4 tablespoon salted butter
- 1 ½ cup sweetened flaked coconut
- ¼ cup granulated sugar
- 2 tablespoon honey
- 2 tablespoon milk
- ¼-1/2 teaspoon almond extract adapt to taste
- Cream Cheese Filling:
- 1 8 oz cream cheese softened
- 1 8 oz crushed pineapple drained
- ¼ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 large egg beaten
- 1 teaspoon 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.
- 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 ¼ inch of the filling. Fold the strips over each other.
- Brush with the beaten egg and sprinkle with the turbinado sugar.
- Bake for 25 minutes until golden. Rest for 10 minutes before cutting.
Vicki L Geib
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!!
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.
Pillsbury does make two kinds of Grands! crescent rolls. They may just not be available in your area.
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?
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.
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 🙂
Hi Vicky, I'm so happy you loved it, thanks!
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
Thanks so much!
I would love to try this recipe, but I'm gluten free. Can another dough be substituted for the crescent rolls?
Hi Grace, I think you could adapt this using a gluten free bread dough, sure. If you try it, let us know how it goes
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.
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!
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.
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. ☺
Excellent dessert! My guests loved every bite!
Wonderful, thanks so much!
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.
How fun, thanks so much!
Can I brush the top with melted butter instead of egg?
I suppose you could, the egg is the preferred finish.
Could you make this using puff pastry?
Does this have to be refrigerated? How far in advance can this be made? It looks so yummy.
It should be chilled, yes. You could make it one day in advance.
Wow, this looks so awesome — both beautiful and delicious! Fantastic job! 🙂