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Hawaiian Pineapple Coconut Crescent Braid Recipe

Hawaiian Pineapple Coconut Crescent Braid Recipe
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4.8 from 26 reviews

Indulge in the tropical flavors of this Hawaiian Pineapple Coconut Crescent Braid. A delightful pastry filled with cream cheese, pineapple, and coconut, all wrapped in flaky crescent dough. Perfect for breakfast or dessert!

Ingredients

Units Scale

Crescent Braid:

  • 1 can (8 oz) refrigerated crescent roll dough

Filling:

  • 1/2 cup crushed pineapple, well-drained
  • 1/3 cup sweetened shredded coconut
  • 4 oz cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 egg, beaten (for egg wash)
  • 1/4 cup powdered sugar
  • 1–2 teaspoons pineapple juice (or milk) for glaze

Instructions

  1. Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Prepare the filling: In a medium bowl, mix cream cheese, sugar, vanilla extract, and flour until smooth. Stir in the drained pineapple and shredded coconut.
  3. Assemble the braid: Unroll the crescent dough onto the prepared baking sheet and press seams together to form a rectangle. Spread the filling down the center third of the dough, leaving the sides clean. With a knife or pizza cutter, cut 1-inch diagonal strips along both sides of the filling. Fold the strips over the filling, alternating sides to create a braided appearance. Tuck the ends in to seal.
  4. Bake: Brush the top with beaten egg. Bake for 15–20 minutes or until golden brown and cooked through.
  5. Glaze: While it cools slightly, whisk together powdered sugar and pineapple juice (or milk) to make a glaze. Drizzle over the braid before serving.

Notes

  • Make sure the pineapple is well-drained to prevent a soggy braid.
  • You can toast the coconut beforehand for added texture and flavor.

Nutrition

Find it online: https://easy-tapas-recipes.com/hawaiian-pineapple-coconut-crescent-braid-recipe/