Hawaiian Pineapple Coconut Crescent Braid

Transport your taste buds to the tropics with this delightful Hawaiian Pineapple Coconut Crescent Braid. Featuring a golden crescent roll filled with creamy pineapple-infused cream cheese and sweet coconut filling, this braid is sure to be a hit at your next brunch or dessert gathering.

Why Try This Recipe

If you’re craving a taste of the islands, this Hawaiian Pineapple Coconut Crescent Braid is the perfect recipe to satisfy your cravings. With its combination of tangy pineapple, sweet coconut, and creamy cream cheese, this braid offers a deliciously tropical flavor experience that’s perfect for any occasion.

Summary of Ingredients

• 1 12 oz can crescent rolls (Pillsbury Grands!)
• Coconut Filling:
  • 4 tablespoons salted butter
  • 1 1/2 cups sweetened flaked coconut
  • 1/4 cup granulated sugar
  • 2 tablespoons honey
  • 2 tablespoons milk
  • 1/4-1/2 teaspoon almond extract (adapt to taste)
• Cream Cheese Filling:
  • 1 8 oz cream cheese, softened
  • 1 8 oz crushed pineapple, drained
  • 1/4 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 large egg, beaten
  • 1 teaspoon turbinado sugar (Sugar in the raw)

Serving Suggestions

Serve this Hawaiian Pineapple Coconut Crescent Braid as a delicious breakfast or brunch treat, or enjoy it as a dessert for a taste of the tropics any time of day. Pair it with a cup of freshly brewed coffee or tropical fruit juice for a delightful and satisfying experience.

Storage Information

Store any leftover Hawaiian Pineapple Coconut Crescent Braid in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven before serving for a warm and delicious treat.

Techniques and Tips

• When shaping the crescent dough into a rectangle, be sure to press together the perforations to create a smooth surface for filling.
• Use a sharp knife to cut diagonal strips along the sides of the filled dough, leaving a border around the filling to create the braid pattern.
• Brushing the top and sides of the braid with beaten egg before baking helps to create a golden, shiny crust.
• Sprinkling turbinado sugar over the top of the braid adds a sweet crunch and enhances the visual appeal of the finished dish.

Variation

Feel free to customize this Hawaiian Pineapple Coconut Crescent Braid to suit your taste preferences. Try adding chopped nuts or dried fruit to the coconut filling for added texture and flavor. You can also experiment with different extracts, such as coconut or rum, to enhance the tropical flavor profile of the braid.

FAQs about Hawaiian Pineapple Coconut Crescent Braid

Q: Can I use unsweetened coconut for the filling? A: Yes, you can use unsweetened coconut if you prefer a less sweet filling. Simply adjust the amount of sugar and honey in the coconut filling to suit your taste.

Q: Can I make this braid ahead of time? A: Yes, you can prepare the braid in advance and refrigerate it until ready to bake. Simply cover the unbaked braid tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove from the refrigerator, brush with beaten egg, sprinkle with turbinado sugar, and bake as directed.

Q: Can I freeze leftovers of the braid? A: Yes, you can freeze leftover slices of the braid for future enjoyment. Simply wrap individual slices tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. To reheat, thaw in the refrigerator overnight and warm in the microwave or oven before serving

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