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.
- 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.
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.
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Hawaiian Pineapple Coconut Crescent Braid
- 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.