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These heavenly tropical bars are made up of a tender crumbly coconut shortbread crust and topped with a fruity pineapple mango custard.

Pineapple Mango Coconut Bars

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  • Author: Little Sweet Baker
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 minutes
  • Yield: 9
  • Category: dessert
  • Method: bake
  • Cuisine: American


This tropical treat features a tender and crumbly coconut shortbread crust topped with a smooth refreshing pineapple mango custard.



  • 3/4 cup (86g) all-purpose flour
  • 2 tbsp (25g) sugar
  • 1/4 cup (57g) unsalted butter, softened
  • 1/2 cup (50g) unsweetened shredded coconut


  • 1/2 cup (125ml) mango juice
  • 1/2 cup (125ml) pineapple juice
  • 3/4 cup (150g) sugar
  • 2 large eggs
  • 1/4 cup (30g) all-purpose flour
  • pinch of salt


  1. Preheat oven to 350F. Butter and line a 8×8″ square baking pan with parchment paper.
  2. Toss the flour and sugar together. Use a pastry cutter or a fork to cut the butter into the flour mixture until crumbly. Stir in the shredded coconut and press FIRMLY onto the prepared baking pan.
  3. Bake for 10 minutes or until the edges just start to brown.
  4. Meanwhile, whisk together the fruit juices, sugar, eggs and salt. Sift in the flour, whisk again and gently pour over hot crust.
  5. Reduce oven temperature to 325F and bake for 25 minutes or until custard is set. Cool for 1 hour and chill in the fridge for atleast 1 hour before cutting into squares.


Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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