If you are craving a sweet, tropical treat that is both easy to make and irresistibly delicious, the Hawaiian Pineapple Coconut Crescent Braid Recipe is exactly what you need. Imagine flaky, golden crescent dough wrapped around a luscious, creamy pineapple and coconut filling, finished with a shiny glaze that adds just the right amount of sweetness. This recipe brings a bright burst of island-inspired flavors to your breakfast table or dessert plate, perfectly balancing the tangy pineapple with the rich cream cheese and toasty coconut. It is a guaranteed crowd-pleaser that feels like a mini vacation bite you can bake at home in less than 40 minutes.
Ingredients You’ll Need
The magic of this Hawaiian Pineapple Coconut Crescent Braid Recipe lies in its simple and carefully chosen ingredients. Each one plays an important role — from creating the tender dough base to adding tropical sweetness and texture that makes every bite special.
- Crescent roll dough: Use 1 can (8 oz) refrigerated dough for that flaky, buttery crust that bakes golden and crisp.
- Cream cheese: 4 oz softened cheese adds creamy richness and tangy balance to the filling.
- Sugar: 2 tablespoons to sweeten the cream cheese mixture just right without overpowering.
- Vanilla extract: ¼ teaspoon to enhance flavor depth with a warm, aromatic note.
- Crushed pineapple: ½ cup well-drained, packed with tropical juice and a bright zing.
- Sweetened shredded coconut: ¼ cup for chewy texture and that classic Hawaiian twist.
- Egg: 1 beaten egg for the egg wash, creating a shiny, golden finish.
- Powdered sugar: 2 tablespoons to whip up a simple glaze that adds sweetness and shine.
- Pineapple juice: 1–2 teaspoons to thin the glaze and boost the fruity flavor.
How to Make Hawaiian Pineapple Coconut Crescent Braid Recipe
Step 1: Preheat and Prepare Dough
Start by heating your oven to 375°F and lining a baking sheet with parchment paper. This simple step ensures your braid won’t stick and bakes evenly. Next, unroll the refrigerated crescent dough and press all the seams together so it forms one smooth, large rectangle. This base will hold all the tropical goodness inside just perfectly.
Step 2: Mix the Cream Cheese Filling
In a small bowl, combine the softened cream cheese, sugar, and vanilla extract. Whip them together until smooth and creamy. This luscious filling will be the heart of your braid, giving it richness that pairs beautifully with the pineapple and coconut.
Step 3: Assemble the Filling on Dough
Spread the cream cheese mixture evenly down the center third of the dough rectangle. Be generous but leave space on the sides for braiding. Next, sprinkle the well-drained crushed pineapple over the cream cheese, then top with shredded coconut. The contrast between creamy, juicy, and chewy textures is what makes this braid so unforgettable.
Step 4: Create the Braid
Using a sharp knife, cut diagonal strips approximately 1 inch wide along both sides of the filling, making sure you do not cut into the center where the filling is. Carefully fold the strips over the filling, alternating sides in a crisscross pattern to form a braided look. This step turns simple crescent dough into a visually stunning tropical treat.
Step 5: Egg Wash and Bake
Brush the top of your braid with the beaten egg. This little touch ensures the pastry bakes to a beautiful golden brown with a glossy finish. Place the braid on your prepared baking sheet and bake for 15 to 18 minutes until puffed and golden. Your kitchen will soon smell like a tropical dream!
Step 6: Prepare the Sweet Glaze
Once out of the oven and cooled just slightly, whisk the powdered sugar with 1 to 2 teaspoons of pineapple juice until the glaze is smooth and pourable. Drizzle it over the braid for a final sweet, fruity shine that makes every slice extra special.
How to Serve Hawaiian Pineapple Coconut Crescent Braid Recipe
Garnishes
To elevate presentation and flavor, sprinkle toasted shredded coconut or some finely chopped macadamia nuts on top of the glaze. These garnishes add a crunchy contrast and enhance the tropical theme, making your braid look as enticing as it tastes.
Side Dishes
This crescent braid pairs beautifully with a fresh fruit salad, a dollop of Greek yogurt, or even a scoop of coconut ice cream if you serve it as dessert. These sides complement the tropical flavors and provide balance to the rich, creamy filling.
Creative Ways to Present
Serve your braid warm or at room temperature sliced into neat pieces on a colorful platter. For a brunch party, arrange several mini braids and add edible flowers or tropical leaves as decoration for a festive Hawaiian vibe. You can even turn slices into breakfast sliders by adding a slice of ham or bacon.
Make Ahead and Storage
Storing Leftovers
Keep any leftover braid wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. This helps maintain its flaky texture and fresh flavors without drying out.
Freezing
If you want to save it longer, wrap the braid well in foil and then place it in a freezer-safe bag. It will keep for up to one month frozen. Thaw overnight in the refrigerator before reheating gently.
Reheating
To bring back the freshly baked warmth and crispiness, reheat braid slices in a 350°F oven for about 5 to 7 minutes. Avoid microwaving as it can make the dough soggy. The warmth will revive that flaky perfection and melt the glaze slightly, making it irresistible.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! Fresh pineapple works wonderfully as long as you finely chop it and drain any excess juice to avoid sogginess. Fresh pineapple may add an even brighter flavor and a bit more texture to the filling.
Is it possible to make this recipe dairy-free?
Yes, to make it dairy-free, substitute cream cheese with a dairy-free cream cheese alternative and ensure your crescent dough is free of milk or butter. The glaze can be made with powdered sugar and pineapple juice as usual.
Can I add nuts to the filling?
Yes, chopped macadamia nuts or toasted pecans can be folded into the filling or sprinkled on top for added crunch and nutty flavor. Just be mindful of allergens if serving a crowd.
How do I prevent the braid from becoming soggy?
The key tip is to drain the crushed pineapple thoroughly and not overfill the braid. Also, baking it on parchment paper helps absorb excess moisture and ensures a crisp bottom crust.
Can I prepare the braid the night before?
You can assemble the braid the night before and refrigerate it wrapped in plastic. Let it come to room temperature before baking in the morning. This makes for an effortless and impressive brunch addition.
Final Thoughts
Whether you are looking for a delicious breakfast treat or a tropical dessert to brighten any day, the Hawaiian Pineapple Coconut Crescent Braid Recipe is a true gem worth trying. Its simple ingredients, stunning presentation, and delightful flavors make it a perfect choice for sharing with family and friends. Give it a go and enjoy a little slice of paradise at home!
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Hawaiian Pineapple Coconut Crescent Braid Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 6 servings
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: Hawaiian-American
- Diet: Vegetarian
Description
This Hawaiian Pineapple Coconut Crescent Braid is a delightful tropical pastry featuring a creamy cream cheese filling, sweet crushed pineapple, and shredded coconut, all enveloped in flaky crescent roll dough braided into an eye-catching shape. Perfect as a dessert or a special breakfast treat, it offers a luscious blend of flavors and textures, topped with a sweet pineapple glaze for an extra burst of tropical goodness.
Ingredients
Dough & Filling
- 1 can (8 oz) refrigerated crescent roll dough
- 4 oz cream cheese, softened
- 2 tablespoons sugar
- ¼ teaspoon vanilla extract
- ½ cup crushed pineapple, well-drained
- ¼ cup sweetened shredded coconut
Egg Wash & Glaze
- 1 egg, beaten (for egg wash)
- 2 tablespoons powdered sugar
- 1–2 teaspoons pineapple juice (for glaze)
Instructions
- Prepare Dough Base: Preheat your oven to 375°F and line a baking sheet with parchment paper. Unroll the crescent roll dough onto the baking sheet and press the seams together gently to form one large rectangular sheet.
- Make Cream Cheese Mixture: In a small bowl, combine the softened cream cheese, sugar, and vanilla extract. Mix until the mixture is smooth and creamy.
- Assemble Filling: Spread the cream cheese mixture evenly down the center third of the dough rectangle. Layer the well-drained crushed pineapple on top of the cream cheese, then sprinkle the shredded coconut evenly over the pineapple.
- Cut and Braid Dough: Using a sharp knife, cut diagonal strips about 1 inch wide along both sides of the filling, leaving the center intact. Starting at one end, fold strips alternately over the filling to create a braided pattern that encases the filling securely.
- Apply Egg Wash: Brush the top of the braid with the beaten egg to help it develop a glossy, golden color while baking.
- Bake to Perfection: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes, or until the braid is golden brown and cooked through.
- Prepare Glaze and Finish: While the braid cools slightly, whisk together the powdered sugar and pineapple juice in a small bowl to form a smooth glaze. Drizzle the glaze evenly over the warm braid before serving.
Notes
- Ensure the pineapple is thoroughly drained to prevent sogginess in the braid.
- For an added crunch and flavor, try adding chopped macadamia nuts into the filling.
- A dash of cinnamon sprinkled over the filling before baking gives a lovely warm spice note.
- Best enjoyed warm or at room temperature for optimal flavor and texture.
