If you have a soft spot for tropical flavors wrapped up in buttery, flaky pastry, you are absolutely going to fall in love with the Hawaiian Pineapple Coconut Crescent Braid Recipe. This delightfully sweet and slightly tangy braid combines luscious pineapple and shredded coconut with creamy, dreamy cream cheese, all embraced by golden, flaky crescent dough. It’s the kind of dish that tastes like a mini vacation with each bite, perfect for breakfast, brunch, or a charming dessert that brings a smile every time. The magic of this recipe lies in its simplicity and how perfectly these few ingredients come together to create an unforgettable treat.
Ingredients You’ll Need
Gathering your ingredients for this recipe is as simple as it is essential. Each component plays a key role in building the perfect balance of flavor, texture, and vibrant tropical character that defines the Hawaiian Pineapple Coconut Crescent Braid Recipe.
- 2 cans of crescent roll dough: The buttery, flaky base that forms the braid’s irresistible golden crust.
- 1 cup crushed pineapple, drained: Adds juicy sweetness and a touch of tang that brightens every bite.
- 1 cup shredded coconut: Brings a chewy texture and that unmistakable tropical aroma and flavor.
- 1/2 cup cream cheese, softened: Gives a creamy richness that binds the filling and keeps it luxuriously smooth.
- 1/4 cup granulated sugar: Adds just the right amount of sweetness to balance the tart pineapple.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, fragrant note.
- 1 egg: Used as an egg wash to create that perfect golden, shiny finish on the braid.
- Powdered sugar (optional): For a delicate dusting that adds a lovely touch of sweetness and visual appeal.
How to Make Hawaiian Pineapple Coconut Crescent Braid Recipe
Step 1: Prepare Your Workspace and Oven
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This simple step ensures your braid will bake evenly without sticking, making clean-up a breeze once it’s done.
Step 2: Mix the Filling
In a bowl, combine the crushed pineapple (make sure to drain it well to avoid sogginess), shredded coconut, softened cream cheese, granulated sugar, and vanilla extract. Stir them together until everything is beautifully blended. This mixture is the heart of the Hawaiian Pineapple Coconut Crescent Braid Recipe, delivering a tropical burst of flavor that’s both creamy and fruity.
Step 3: Roll Out the Crescent Dough
Unroll each can of crescent roll dough flat onto your clean workspace. You’ll notice each can forms into a neat rectangle thanks to the sealed edges. These rectangles are your canvas for the braid, so handle them gently to keep the dough intact for folding later on.
Step 4: Add the Filling
Take your pineapple-coconut filling and spread it down the center of each rectangle, creating an even line of flavor right where the braid will form. Be careful not to overfill to avoid any leaks during baking—this will help your braid keep its shape beautifully.
Step 5: Cut and Braid the Dough
Using a sharp knife, slice diagonal strips along both sides of each dough rectangle. Now comes the fun part: fold these strips over the filling one after another, alternating sides just like braiding hair. This technique not only looks pretty, but it locks the filling inside so each bite is stuffed with that tropical goodness.
Step 6: Seal and Egg Wash
Pinch the ends carefully to seal all those delicious layers and keep the filling from escaping in the oven. Then, beat the egg and brush it generously over the entire surface of each braid. This egg wash is the secret behind that rich, golden sheen that makes the Hawaiian Pineapple Coconut Crescent Braid Recipe so irresistibly appetizing.
Step 7: Bake to Perfection
Place your prepared braids on the lined baking sheet and slip them into the oven. Bake for about 25 to 30 minutes or until they puff up beautifully and turn a gorgeous golden brown. Your kitchen will soon be filled with the unforgettable aroma of pineapple, coconut, and freshly baked pastry.
Step 8: Cool and Optional Dusting
Once baked, remove the braids from the oven and allow them to cool for a few minutes on a wire rack. If you want to add an extra touch of sweetness and prettiness, lightly dust the top with powdered sugar just before serving. This finishing step elevates the presentation and taste, making the Hawaiian Pineapple Coconut Crescent Braid Recipe feel special and festive.
How to Serve Hawaiian Pineapple Coconut Crescent Braid Recipe
Garnishes
Simple garnishes can enhance the look and flavors of your braid wonderfully. Consider topping it with a sprinkle of toasted coconut flakes or a few fresh pineapple chunks for a refreshing pop. A light drizzle of honey or a side of whipped cream can take it to another level of deliciousness as well.
Side Dishes
This braid pairs magically with a cup of freshly brewed coffee or a tropical smoothie for breakfast or brunch. For a more decadent option, serve it alongside vanilla ice cream or a scoop of coconut sorbet for a dreamy dessert experience that will have everyone coming back for more.
Creative Ways to Present
Think beyond slicing and serve the braid whole as a show-stopping centerpiece at brunch gatherings or afternoon tea. You can also cut it into mini portions for party appetizers or pack it up for a picnic treat. Presentation with colorful plates or banana leaf liners can highlight the tropical vibes beautifully.
Make Ahead and Storage
Storing Leftovers
If you have leftover Hawaiian Pineapple Coconut Crescent Braid, wrap it tightly in plastic wrap or store it in an airtight container. It will keep fresh at room temperature for up to two days, perfect for easy grab-and-go snacks or to enjoy later without losing any flavor or texture.
Freezing
To freeze, wrap the braid securely in plastic wrap and then in aluminum foil to protect it from freezer burn. Frozen, it maintains its deliciousness for up to one month. When you’re ready to enjoy it again, thaw it overnight in the refrigerator for best results.
Reheating
Reheat slices gently in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through and crisp on the outside. Avoid microwaving if possible to keep the flaky texture intact. This way, every bite remains as delightful as when it was freshly baked.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple works wonderfully if you dice and drain it well to avoid excess moisture in the filling. Just be sure to chop it finely so it blends smoothly with the other ingredients.
Is there a dairy-free version of this recipe?
You can swap the cream cheese for a dairy-free alternative like vegan cream cheese or coconut cream. Keep in mind that this may slightly alter the texture but will still yield a delicious tropical braid!
What if I don’t have crescent roll dough?
While crescent roll dough is key for that flaky braid, puff pastry can be a great substitute. It may change the flavor a bit but will still provide beautiful layers and a lovely texture.
How long does the braid keep fresh after baking?
For best taste and texture, enjoy within 1 to 2 days when stored at room temperature in an airtight container. It can last a bit longer if refrigerated, but the dough may lose some crispiness.
Can I make this braid ahead of time before baking?
Yes! You can assemble the braid the night before and keep it refrigerated covered with plastic wrap. When ready, bake fresh for the best flavor and golden crust.
Final Thoughts
There is something truly special about the Hawaiian Pineapple Coconut Crescent Braid Recipe that brings warm sunshine into your kitchen no matter the season. It’s simple, fun to make, and downright delicious — a recipe that invites you to savor the sweet, tropical flavors along with flaky, buttery comfort. I wholeheartedly encourage you to give this lovely braid a try; it makes a wonderful addition to your recipe repertoire and will surely become a beloved treat for family and friends alike.
Print
Hawaiian Pineapple Coconut Crescent Braid Recipe
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Description
This Hawaiian Pineapple Coconut Crescent Braid is a delightful and easy-to-make pastry combining the tropical flavors of crushed pineapple and shredded coconut with a creamy, sweet filling all wrapped in flaky crescent roll dough. Perfect for breakfast, brunch, or a sweet snack, this recipe lends a beautiful braided presentation and a golden, glossy finish thanks to an egg wash, making it as visually appealing as it is delicious.
Ingredients
Pastry
- 2 cans of crescent roll dough
Filling
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1/2 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Topping
- 1 egg (for egg wash)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking.
- Prepare Filling: In a mixing bowl, combine the crushed pineapple (drained), shredded coconut, softened cream cheese, granulated sugar, and vanilla extract. Mix thoroughly until well combined and creamy.
- Roll Out Dough: Unroll both cans of crescent roll dough on a clean, flat surface. Each can forms a sealed rectangle of dough.
- Assemble the Braid: Evenly spread the prepared filling down the center of each dough rectangle. Then, using a sharp knife, cut diagonal strips along both sides of the dough rectangles, creating ‘strips’ that will be folded over the filling.
- Braid the Dough: Starting at one end, alternate folding the strips over the filling from each side, crossing them over the center to create a braid-like pattern. Pinch the ends to seal the braid effectively.
- Apply Egg Wash: In a small bowl, beat the egg and brush it evenly over the top of the braided dough to promote a golden brown, glossy finish when baked.
- Bake: Place the braided dough on the prepared baking sheet and bake in the preheated oven for 25-30 minutes, or until the braid is golden brown and puffed.
- Cool and Serve: Remove from the oven and allow the braid to cool for several minutes. If desired, dust with powdered sugar before slicing and serving for an extra touch of sweetness and presentation.
Notes
- Ensure pineapple is well drained to avoid soggy dough.
- Softened cream cheese blends better for a smooth filling.
- Brush the egg wash carefully to avoid dripping on the baking sheet.
- Allow the braid to cool slightly before dusting with powdered sugar to prevent melting.
- This braid is best served warm but can be enjoyed at room temperature as well.
