Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
16 oz cream cheese, softened
14 oz sweetened condensed milk
20 oz crushed pineapple, drained
1/2 cup coconut cream or coconut milk
1 tablespoon lime juice
1 teaspoon vanilla extract
1/2 cup shredded sweetened coconut
Instructions
Mix graham cracker crumbs with butter and 1 tbsp of the sugar. Press into a lightly greased 9×13-inch pan.
Beat cream cheese until smooth. Add condensed milk, remaining sugar, pineapple, coconut cream, lime juice, and vanilla. Fold until fully combined.
Spread filling over crust and sprinkle with shredded coconut. Chill for 4 hours or overnight.
Cut into 24 bars before serving.
Notes
Use room temperature cream cheese to prevent lumps
Drain pineapple thoroughly to avoid a soggy filling
Use digestive biscuits if graham crackers are unavailable
Refrigerate leftovers up to 3 days
- Prep Time: 25
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 175
- Sugar: 14g
- Sodium: 130mg
- Fat: 9.5g
- Saturated Fat: 5.5g
- Carbohydrates: 21g
- Fiber: 0.4g
- Protein: 3g
- Cholesterol: 28mg