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Pineapple Coconut Crisp

8 servings


Low Sodium Vegetarian

Nutritional Facts Per Serving

2.5 g
37 g
2.2 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 228
  • Fat 8.7 g
    • Saturated   5.7 g
    • + Trans 
  • Cholesterol 18 mg
  • Sodium   66 mg
  • Carbohydrate 37 g
    • Fibre   2.2 g
    • Sugars  
  • Protein 2.5 g
    • Vitamin A 6 %
    • Vitamin C 57 %
    • Calcium 3 %
    • Iron 9 %


Place the pineapple in medium pot; pour in 1-1/2 cups of the pineapple juice. Bring to a simmer. Place the remaining pineapple juice and the cornstarch in a small bowl and whisk to combine. Add to the pot and return to a simmer. Cook until a clear sauce forms around the pineapple, about 2 minutes. Spooning the mixture into an 8-inch x 8-inch baking dish. Preheat the oven to 350 degrees F. Combine the ingredients for the topping in a medium bowl; spread over the pineapple. Bake for 30 minutes, or until the top is golden and filling is bubbling.

Recipe Options: Make the crisp in advance and bake later. To do so, make the filling and allow it cool to room temperature in the pan; cover and store in the fridge. Combine the topping in a bowl and cover and store at room temperature until needed. When ready to bake, spread the topping on the filling and bake as directed, adding 5 to 10 minutes more baking time, as you will be starting from cold. Make pineapple-mango crisp by replacing half the pineapple with peeled cubes of ripe mango.

Serving Suggestions

Cool down this warm dessert by topping it with vanilla, ginger, mango or coconut ice cream. It could also be topped with whipped cream or brown sugar sweetened yogurt.

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