If you’re looking for a tropical treat that feels like a sunny vacation in every bite, the Pineapple Coconut Crisp Recipe is exactly what you need. This delightful dessert combines juicy, caramelized pineapple with a crunchy, golden coconut-oat topping that crackles with toasty goodness. It’s the perfect balance of sweet and tangy, with coconut sugar adding a subtle caramel flavor that makes this crisp irresistibly comforting yet refreshingly light. Whether you’re serving it for a casual family gathering or a special occasion, this Pineapple Coconut Crisp Recipe promises to win hearts with its vibrant flavors and lovely texture.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that each play a crucial role. The freshness of ripe pineapple brings vibrant sweetness and moisture, while the combination of oats, almond flour, and shredded coconut creates a crunchy, nutty topping that contrasts beautifully with the fruit. Every element is easy to find but works harmoniously to create a show-stopping dessert.
- 1 large pineapple, peeled, cored, and diced: The star ingredient providing juicy tropical sweetness and a vibrant base.
- 1/4 cup coconut sugar: Adds a rich, caramel-like sweetness without overpowering the pineapple.
- 1 tablespoon lemon juice: Brightens the flavors and balances the sweetness with a gentle tang.
- 1 tablespoon cornstarch: Thickens the pineapple juices to keep the crisp from getting soggy.
- 1 teaspoon vanilla extract: Adds warm complexity and depth to the filling.
- 1 cup rolled oats: Provides a hearty, chewy texture to the topping that crisps up nicely.
- 1/2 cup almond flour: Offers a subtle nuttiness and helps bind the topping together.
- 1/4 cup shredded coconut: Brings extra tropical flavor and an inviting chew.
- 1/4 cup coconut sugar: Sweetens the topping with that same caramel richness to complement the fruit.
- 1/4 teaspoon ground cinnamon: Adds a gentle warm spice that enhances the overall flavor.
- 1/4 teaspoon salt: Balances sweetness and enhances the other flavors.
- 1/4 cup coconut oil, melted: Binds the topping ingredients and adds a subtly tropical richness.
How to Make Pineapple Coconut Crisp Recipe
Step 1: Prepare the Oven and Baking Dish
Start by preheating your oven to 350°F (175°C). Grease a 9×9 inch baking dish with a little coconut oil or nonstick spray to ensure your crisp doesn’t stick and is easy to serve. Setting the oven at the right temperature ahead of time will mean your crisp bakes evenly to that perfect golden top.
Step 2: Mix the Pineapple Filling
In a large bowl, toss the diced pineapple with coconut sugar, lemon juice, cornstarch, and vanilla extract. This mixture not only infuses the pineapple with sweetness and spice but also thickens as it bakes so the juices don’t turn watery. Once combined, transfer everything to your greased baking dish, spreading it out evenly for consistent baking.
Step 3: Prepare the Crisp Topping
In a separate bowl, combine rolled oats, almond flour, shredded coconut, coconut sugar, cinnamon, and salt. Pour in the melted coconut oil and stir briskly until the oat mixture is crumbly and holds together when pressed. This topping is where texture truly shines, delivering a crunchy contrast to the tender pineapple beneath.
Step 4: Assemble and Bake
Evenly spread the oat topping over the pineapple filling, covering it completely. Putting the topping on last lets it toast beautifully and seal in those tropical juices. Bake your dessert for 30-35 minutes, until the topping is a golden brown and you can see the pineapple bubbling joyfully underneath. This bubbling signals that fruity sweetness is perfectly caramelized.
Step 5: Cool and Serve
After baking, allow your Pineapple Coconut Crisp to cool for a few minutes. This resting time helps the filling set a bit and makes serving easier while giving the flavors a chance to blend and deepen even more.
How to Serve Pineapple Coconut Crisp Recipe
Garnishes
Sprinkle a few toasted coconut flakes or chopped toasted almonds on top to add extra crunch and a decorative touch. A dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully, adding creaminess that balances the crisp texture and tropical fruit flavors perfectly.
Side Dishes
This crisp shines wonderfully on its own, but if you want to build a full dessert spread, serve it alongside fresh tropical fruits like mango or papaya slices. For a brunch or casual get-together, a cup of spiced chai or rich coffee complements the warm spices and sweetness of the crisp magnificently.
Creative Ways to Present
For a fun twist, serve the Pineapple Coconut Crisp Recipe in individual ramekins for personal portions. You can also layer the filling and topping in clear glasses for a stunning parfait-style presentation. Adding a drizzle of honey or a sprinkle of sea salt just before serving can provide a surprising flavor boost that will wow guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover crisp in an airtight container in the refrigerator. It will stay fresh and flavorful for 3 to 4 days, making it a convenient dessert to prepare ahead and enjoy throughout the week. Simply cover it tightly to prevent the oat topping from getting soggy.
Freezing
You can freeze this Pineapple Coconut Crisp Recipe either before baking (assemble then cover tightly) or after baking and cooling completely. Wrap it well with foil and plastic wrap to protect against freezer burn. It will keep delicious for up to 2 months, perfect for preparing in advance for future cravings.
Reheating
Reheat portions in the oven at 325°F (160°C) for 10-15 minutes to revive that crispy topping and warm, melty pineapple filling. Avoid microwaving if possible, as it can make the topping soggy and less enjoyable. Oven reheating preserves the texture and flavor beautifully.
FAQs
Can I use canned pineapple for this recipe?
While fresh pineapple gives the best texture and flavor, canned pineapple can be used in a pinch. Just be sure to drain it well and pat dry to avoid excess liquid that could turn the crisp soggy.
Is almond flour necessary, or can it be substituted?
Almond flour adds a lovely nutty flavor and helps the topping bind together, but you can substitute it with regular all-purpose flour or gluten-free flour blends if needed. Just note the texture and flavor might change slightly.
Can I make the crisp vegan?
This Pineapple Coconut Crisp Recipe is naturally vegan if you use coconut oil and ensure your vanilla extract doesn’t contain alcohol or additives you wish to avoid. It’s also gluten-free if you select certified gluten-free oats.
What is the best way to dice the pineapple?
After peeling and coring, slice the pineapple into rings or chunks and then cut into bite-sized pieces that will bake evenly and be easy to scoop.
How do I prevent the topping from getting soggy?
The cornstarch in the pineapple filling helps thicken excess juices, and spreading the topping evenly ensures it crisps well. Baking at the correct temperature and avoiding cutting into the crisp immediately also help maintain its crunch.
Final Thoughts
This Pineapple Coconut Crisp Recipe is a delightful way to celebrate tropical flavors with a comforting, crunchy twist. It’s simple to prepare yet feels special and impressive, making it a new favorite to keep in your dessert rotation. Give it a try, and I promise you’ll come back for seconds, sharing it with everyone you love.
Print
Pineapple Coconut Crisp Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Pineapple Crisp recipe is a deliciously crunchy and fruity dessert combining juicy pineapple with a crumbly oat and almond flour topping. It’s naturally sweetened with coconut sugar and enhanced with the tropical flavors of shredded coconut and cinnamon. Baked to golden perfection, this crisp is a perfect treat for any occasion.
Ingredients
Fruit Filling
- 1 large pineapple, peeled, cored, and diced
- 1/4 cup coconut sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Crisp Topping
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup shredded coconut
- 1/4 cup coconut sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and lightly grease a 9×9 inch baking dish to prevent sticking.
- Prepare the pineapple filling: In a large bowl, combine the diced pineapple, coconut sugar, lemon juice, cornstarch, and vanilla extract. Mix well to ensure the pineapple is evenly coated and the cornstarch will thicken the juices as it bakes. Transfer this mixture to the prepared baking dish.
- Make the crisp topping: In another bowl, stir together rolled oats, almond flour, shredded coconut, coconut sugar, cinnamon, and salt. Pour in the melted coconut oil and mix until the mixture becomes crumbly, which will create a crunchy texture once baked.
- Assemble the crisp: Evenly spread the oat topping over the pineapple mixture in the baking dish, covering it completely.
- Bake: Place the dish in the oven and bake for 30-35 minutes. The topping should turn golden brown and the pineapple filling will become bubbly, indicating it’s fully cooked.
- Cool and serve: Remove the crisp from the oven and let it cool for a few minutes before serving. This allows the filling to set slightly for easier serving.
Notes
- For a nuttier flavor, toast the oats and shredded coconut slightly before mixing.
- You can substitute coconut sugar with brown sugar or maple sugar if preferred.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.
- This crisp can be stored covered in the refrigerator for up to 3 days; reheat before serving.
- Almond flour can be replaced with all-purpose flour for a less nutty option.
