Description
These easy and refreshing no-bake pineapple coconut bars are the perfect treat for a summer day. With a buttery graham cracker crust, a tropical coconut and pineapple filling, and a hint of crunch from pecans, these bars are a delightful and simple dessert.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1 cup sweetened shredded coconut
- 1/2 cup melted butter
- 1 can (14 oz) sweetened condensed milk
- 1 can (8 oz) crushed pineapple, drained
- 1 cup chopped pecans
Instructions
- In a bowl, combine the graham cracker crumbs, shredded coconut, and melted butter. Mix well.
- Press the mixture evenly into the bottom of a 9×13-inch pan to form the crust.
- In a separate bowl, mix together the sweetened condensed milk, crushed pineapple, and chopped pecans. Stir until well combined.
- Spread the pineapple mixture evenly over the graham cracker crust.
- Chill the bars in the refrigerator for at least 2 hours before cutting them into bars.
- Serve and enjoy these refreshing, no-bake pineapple coconut bars!
Notes
- For added flavor, you can toast the shredded coconut slightly before mixing it with the graham cracker crumbs.
- If you prefer, you can substitute the pecans with other nuts such as walnuts or almonds.
- These bars can be stored in the refrigerator for up to 4-5 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes