Pineapple Coconut Bars are also lovingly known as Pina Colada Bars. They are three layers of tropical goodness that just happen to have a fun name. Pineapple coconut filling in the middle and all layers are easy to make.

Closeup of three pineapple coconut bars in shades of yellow and gold stacked on top of each other and separated by a small parchment square.

Pina Colada Crumb Bars are layers of sweet goodness that just happen to have a fun name too. I think bars can be for breakfast, snacks, or dessert.

Wouldn't three layers with the middle layer being a pineapple coconut filling be perfect with a cup of coffee in the morning?

Normally breakfast bars are packed full of granolas and other wonderful ingredients but, hey, once in a while you can go a little crazy ... and these do have oats, you know.

Overhead view of three pineapple coconut bars overlapping each other on a white plate. Macadamias are scattered around.

If I like appetizers for dinner then you know I like snacks for breakfast. If you cook these with the intention of freezing them for quick snacks - have no fear.

💭 Can you freeze coconut bars

The pineapple coconut bars freeze perfectly so it is one of those things that you can grab right out of the freezer as you are running out the door.
They also defrost in no time so they are wonderful for a grab and go.
I thought I was going to freeze some but it turns out that Ed really really really likes them.
The bars aren't all gone but they will be fine in the fridge for the few days that they are going to last.
I will admit Ed isn't eating them all. You know I have to test them. So I tested them three times!

The crumb topping is crumbly and perfect and all layers are very easy to make.

Three pina colada bars are stacked on top of each other and angles towards the camera lens.

🥘 Ingredients

Whole wheat flour adds fiber and nutrients to the main base for these pina colada bars.
Dairy-free butter adds needed liquid and a buttery taste.
Rolled oats give extra protein and a chewy texture.
Brown sugar sweetens the bottom oat base.
Baking soda is a leavening agent.
Macadamias have a rich buttery flavor.
Coconut sugar adds a different type of sweet flavor in a very understated way.
Cornstarch is a thickener and binder.
Dried pineapple cooks into the nicest jammy center.
Water helps dissolve the sugar when it is heated.
Unsweetened shredded coconut adds more texture and chewing satisfaction.

🔪 Instructions

I used the food processor to cut up my dried pineapple and it actually made it all roll up into a ball because it was chopped so fine and it stuck altogether.
That is good because when it is cooked it will be a smooth filling.
If you want to chop it by hand into small bits - that is good too. It will just be a little more textured filling.

For the filling:

In a small saucepan add the water, coconut sugar, cut up dried pineapple, and cornstarch.
NOT the coconut - yet.

Two process photos showing a saucepan being filled with water and ingredients for a fruit center filling.

Cook over medium-high heat until sauce thickens.
Take off the heat and stir in the coconut.
It will thicken even more as it cools. It takes about 5 to 10 minutes.
Set aside.

Two process photos with coconut being added to the fruit filling and then mixing it all together.

For the crumb mixture:

To a large bowl add the flour and butter.
Cut the butter into the flour until it is like a coarse meal.
To this mixture add the oats, brown sugar, and baking soda.
Mix well and I use my fingers to really get it well incorporated.

Two process photos showing the dairy free butter cut into the flour and then mixed with added oats

Take out ½ cup of the mixture. Add the nuts to this ½ cup and set aside.
Press the remaining mixture into an ungreased 8x8x2 or 9x9x2 inch baking pan.
I used 8x8x2 but I will tell you the different cooking times at the end during the baking instructions.

Two process photos showing the prepared crumb mixture being poured into the glass casserole and then showing it pressed into evenly.

Spread your filling evenly all over this layer.

Sprinkle the crumb mixture that you set aside all over this filling mixture.
Spread it out evenly and press, lightly, with your hand.

Two process photos showing the final oats layer being spread evenly over the center fruit layer and then lightly press into the top.

Bake at 350° for 30 to 35 minutes for a 9x9x2 pan and 35 to 40 minutes for an 8x8x2 pan.
The 8x8x2 pan will make your bars a little taller as in my photo.
Let the bars cool completely in the pan.
I cut all around the edge of the pan to separate to get anything unstuck.
The whole piece actually lifted out of the pan and I was able to place it on a cutting board and cut it there.
I made three slices in each direction and got 16 nice size square bars.

Wide view of three pineapple coconut bars overlapping each other at different angles on a white plate.

📖 More homemade bars

You came to the right place. Not only are dessert bars delicious but you can freeze some for On-the-Go snacks.

Cranberry Date Breakfast Bars have three different kinds of dried fruit inside.

📋 Recipe

Closeup of three fruit squares in shades of yellow and gold stacked on top of each other and separated by a small parchment square.

Pina Colada Crumb Bars

Ginny McMeans

Pina Colada Crumb Bars are three layers of goodness that just happen to have a fun name.

4.84 from 6 votes

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Prep Time 20

Cook Time 40

Total Time 1

Course Dessert

Cuisine Bars

Servings Bars

Calories 194 kcal

Ingredients

1 cup whole wheat flour
½ cup dairy free butter
1 cup rolled oats
⅔ cup brown sugar packed
¼ teaspoon baking soda
½ cup chopped macadamias, walnuts or pecans - your choice - to keep with the theme I used macadamias

For the middle layer:

1 tablespoon coconut sugar
1 tablespoon cornstarch
¾ cup dried pineapple chopped fine or processed in a food processor
¾ cup water
½ cup unsweetened shredded coconut