27 Best Hawaiian Desserts That You Must Make

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Toasted Coconut Donuts

Toasted Coconut Donuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’12’, ’12 donuts’]

These baked toasted coconut donuts are soft, moist and topped with a light coconut glaze and shredded toasted coconut for an easy dessert!

Ingredients

• 1 cup shredded coconut
• 1/2 cup coconut oil (melted)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs (room temperature)
• 1 1/2 teaspoons coconut extract
• 1/2 teaspoon vanilla extract
• 2 cups cake flour (substitute all purpose flour)
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup coconut cream (or coconut milk)
• 1 1/2 cups powdered sugar
• 1 tablespoon coconut oil (melted)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon coconut extract
• 3 tablespoons coconut cream (or coconut milk)

Instructions

1. Preheat the oven to 400°F.
2. Spread the shredded coconut in an even layer on a parchment lined baking sheet.
3. Toast for 5-10 minutes, tossing every couple minutes until golden brown.
4. Remove from the oven and let cool to room temperature.
5. Reduce the heat of the oven to 350°F. Spray donut pan with non-stick spray and set aside.
6. In a large bowl, whisk together the melted coconut oil, sugar, and brown sugar until smooth. Add in the eggs, coconut extract, and vanilla and whisk until fully incorporated.
7. In a separate bowl, sift together the flour, baking powder, and salt.
8. Mix half of the dry ingredients into the egg mixture, then add in the coconut milk. Once incorporated, add in the remaining dry ingredients and mix until just combined.
9. Transfer the batter to a piping bag, then cut of the tip and pipe into the donut pan, filling about halfway. You can also just spoon the batter into the pan if desired.
10. Bake at 350°F for 8-10 minutes or until a cake tester comes out clean. Invert the donut pan on a cooling rack, and the donuts should slide right out!
11. While the donuts are cooling, make the coconut glaze!
12. In a small bowl, make the glaze by whisking together the powdered sugar, coconut oil, vanilla, and coconut extract. Add in the coconut milk 1 teaspoon at a time until your desired consistency is reached. It should be thick but still just barely runny.
13. Dip the coconut donuts into the glaze and place back on the cooling rack so any excess can drip off.
14. Immediately sprinkle with shredded toasted coconut so that it sticks to the glaze properly!

2. Lilikoi Bars

A Taste of Aloha-Lilikoi Bars with Fresh Lilikoi Glaze is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT135M · Yield: [’12’, ’12 bars’]

Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.

Ingredients

• 1/2 lb unsalted butter (room temperature)
• 1/2 cup sugar
• 2 cup all purpose flour (sifted)
• 1/8 tsp kosher salt
• 6 large eggs (at room temperature)
• 2 cup sugar
• 1 cup lilikoi juice (about 10 lilikoi)
• 1 cup flour
• 1 lemon (zested and juiced)
• 1/4 cup water
• 1/2 cup granulated sugar
• 1/4 cup lilikoi fruit juice (about 6 lilikoi)
• Juice of 1/2 lemon

Instructions

1. First, make the lilikoi juice. Cut eat fruit in half and scoop out the pulp and seeds and place in food processor or blender.
2. Pulse a few short times for no more than 30 seconds. This will pull the pulp away from the seeds and get more juice out.
3. Pour pulp into a sieve? with a bowl underneath (1/2 c at a time) and use the back of spoon to push down on the pulp and juice. Reserve 1 cup of juice and discard seeds.
4. Now onto the Bars. Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment.
5. Combine the flour and salt and with the mixer on low and mix until just combined.
6. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 baking pan building up a 1/2-inch edge on all sides.
7. Chill in refrigerator for 30 minutes (or speed it up in the freezer for 15 minutes).
8. Then bake crust for 20-25 minutes until lightly browned. The crust should be light tan and the edges a lightly brown color. Remove from oven and let cool for another 15 minutes. (sometimes I’ll stick it in the fridge to help cool down).
9. For the filling, Whisk together the eggs, sugar, lilikoi juice, lemon zest, lemon juice, and flour.
10. Pour over the crust and bake for 35-40 minutes, until the filling is set. Let cool.
11. For the Lilikoi Glaze, boil water and sugar in a saucepan over medium heat for 5 minutes.
12. Add passion fruit and lemon juice and boil for a further 3 minutes. It will boil rapidly and looks like it expanded.
13. Remove from heat and allow to cool. It will turn into a thick and sugary passion fruit syrup.
14. Allow to cool and drizzle over lilikoi bars.

3. Pineapple Milkshake

Pineapple Milkshake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: 1

A delicious and refreshing pineapple and rum milkshake.

Ingredients

• 1/2 fresh pineapple
• 2 teaspoons grapeseed oil
• 1 pint vanilla ice cream (I used coconut milk ice cream)
• 2 shots dark rum (optional)
• cherries, for garnish

Instructions

1. Preheat the oven to 350.
2. Line a baking sheet (with 1″ edges to catch the juices) with parchment paper.
3. Peel, core and dice the pineapple into 2″ chunks.
4. Toss the pineapple with the oil, then lay each piece on the baking sheet, not touching.
5. Roast for 15 minutes, flip, and roast for another 15 minutes.
6. Let the pineapple cool.
7. Into a blender, add the pineapple, ice cream, and rum. Blend until smooth.
8. Garnish with pineapple and cherries.

4. Pineapple Bread

Pineapple Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT60M · Total: PT65M · Yield: [’10’, ’10 slices’]

This pineapple loaf tastes like the tropics and makes a yummy snack!

Ingredients

• 2 large eggs
• ½ cup unsalted butter, melted and cooled
• 1 cup granulated sugar
• 1-½ cup crushed pineapple, with juice
• 1 teaspoon vanilla extract
• ½ cup vanilla or plain yogurt
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon kosher salt

Instructions

1. Preheat oven to 350°F. Grease one 9×5 inch loaf pan, or prep with parchment paper. Set aside
2. In a large bowl, beat the eggs, then add butter and sugar and beat together until smooth.
3. Stir in the pineapple, vanilla, and yogurt.
4. In a separate large bowl, mix together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients into the pineapple mixture. Stir until ingredients are well combined.
5. Pour into the prepared loaf pan.
6. Bake at 350°F for 1 hour, or until a toothpick comes out clean.
7. Let cool at room temperature for 10 minutes before enjoying.

5. Purple Sweet Potato Haupia Pie

Purple Sweet Potato Haupia Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT185M · Yield: [’16’, ’16 servings’]

Purple sweet potato haupia pie with deep purple potatoes and a coconut layer topped with macadamia nuts and shredded coconut.

Ingredients

• 1 cup unsalted butter (chilled and cut into cibes)
• 2 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 6-8 tablespoons ice cold water
• 3 medium purple Stokes potatoes (peeled and cut into chunks)
• 1/2 cup unsalted butter (melted and slightly cooled)
• 1 12 ounce can of evaporated milk
• 2 eggs
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon orange zest (optional)
• pinch of salt
• 1 13.5 ounce can coconut milk ((not light))
• 1/2 cup water
• 1/3 cup sugar
• 1/3 cup cornstarch
• 1/2 cup macadamia nuts (finely chopped)
• 1/2 cup shredded coconut

Instructions

1. Make the pie crust. Add the flour, butter, salt and sugar to a food processor and pulse a few times until the butter looks like small peas. With the motor running, slowly add the cold water, and pulse together until a ball of dough forms.
2. Dive dough in half and wrap in plastic wrap, forming a smooth round disk. Place dough in fridge for at least 20 minutes (or freezer for 10-15 minutes). This will be your crusts for both pies.
3. Make the sweet potato filling. Boil purple sweet potatoes potatoes for about 20 minutes until the potatoes are very soft. Then pour water out and add potatoes to (clean) food processor and pulse a few times to puree potatoes.
4. Add melted butter, evaporated milk, eggs, sugar and flavorings. Process everything together until mixture becomes a smooth creamy consistency. Set aside.
5. Roll out pie crust. Once pie crust is chilled, roll out to about 1/2 an inch wider than the pie dish you’ll be using. Roll out on a floured surface with a floured rolling pin and fit into a 9 inch pie dish. Crimp the edge of pie into desired pattern. Repeat with other dough if making 2 pies.
6. Bake sweet potato pie. Pour sweet potato filling into pie shells and bake at 350 degrees Fahrenheit for 40-45 minutes. You will know pie is done when the crust is lightly golden brown and you can insert a knife into the potato layer and it comes out clean. If crust browns too fast, cover with foil and continue baking.
7. Cool pie to room temperature. Once pie is done remove from oven and allow to cool to room temperature for a few hours. Or place in fridge overnight.
8. Make the haupia layer. Mix together the sugar and cornstarch in a bowl and set aside. Heat coconut milk and water in a small pot until warm and add the sugar and cornstarch mixture. Whisk together and continue whisking for 5-8 minutes until sugar dissolves and haupia becomes thick, almost the consistency of thick honey. Once ready, pour haupia over sweet potato layer and top with chopped macadamia nuts and shredded coconut.
9. Allow pie to set and chill for several hours until haupia layer is cool and serve.

6. Hawaiian Luau Pretzel Rods

Luau Pretzel Rods is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’12’, ’12 pretzel rods’]

Salty pretzel rods dipped in sweet almond bark and decorated with fun Luau themed sprinkles make this a fun and delicious treat.

Ingredients

• Pretzel rods
• White candy melts
• Pink candy melts
• Green candy melts
• Yellow candy melts
• Pineapple shaped sprinkles
• Flamingo shaped sprinkles

Instructions

1. Melt the candy coating according to package directions giving special care not to overheat the candy. If the candy coating is overheated, it will be too thick. You can add 2 teaspoons of vegetable shortening or coconut oil to help thin the candy but do not add any other type of liquid as the candy will seize and harden.
2. Pour candy coating over two-thirds of the pretzel rod and shake gently to remove excess. If applying sprinkles, do so immediately rotating the pretzel rods to coat all sides. Larger sprinkles work best if placed individually.
3. Place pretzel rod on waxed paper or cooling rack. (Cook’s notes: Waxed paper makes for easier release.)
4. If dipping with additional colored candy melts, allow initial candy coating to set completely. Then, transfer candy melts to a zip-top freezer bag or disposable piping bag with the corner snipped. Drizzle candy coating over the pretzel rods. Before the pretzel sets, gently pick it up and move to clean wax paper.
5. Let pretzel rods dry completely before packaging or serving.

7. Pineapple Mango Sorbet

Pineapple Mango Sorbet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT390M · Yield: [‘6’, ‘6 servings’]

This mango sorbet recipe with pineapple is a summery, tropical treat that’s so easy to make at home!

Ingredients

• 2 cups packed cubed fresh pineapple
• 2 cups packed cubed mango
• 1 cup granulated sugar
• 2 tablespoons fresh lime juice

Instructions

1. Add pineapple, mango, sugar, and lime juice to a blender. Blend on high until creamy and smooth, about 2-3 minutes.
2. Pour mixture in an ice cream maker and churn according to manufacturer’s instructions. Most sorbet is done churning in about 10-15 minutes. The sorbet should have thickcened up to resemble a thick smoothie-like texture.
3. Once done, transfer sorbet to an airtight container.
4. Chill in the freezer for 4-6 hours, until fully frozen.

8. Coconut Filled Malasadas

Hawaiian Style Coconut Filled Malasadas Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10H30M · Cook: PT10M · Total: PT10H45M · Yield: 8

These mouthwatering cococut filled malasadas are the perfect breakfast pastry. These Hawaiian donuts will remind you of the Islands and pair perfectly with a cup of coffee!

Ingredients

• Coconut Filling
• 4 egg yolks, room temperature
• ¼ cup granulated sugar
• 1 ¼ cups coconut milk, full fat
• 1/3 cup heavy cream
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• For the Malasadas
• 3 ½ cups all-purpose flour, sifted + extra for rolling
• 1/3 cup granulated sugar
• 3 tsp dry yeast
• ½ tsp salt
• 3 large eggs, room temperature
• 2 tbsps butter, melted and warm
• ¾ cup warm milk
• 3-4 cups vegetable oil
• For the coating
• ½ cup granulated sugar
• ¼ cup butter, melted

Instructions

1. In a large bowl, whisk together egg yolks and sugar and setaside.
2. In a large saucepan, bring coconut milk, heavy cream andvanilla extract to a boil on high. Whisk consistently.
3. Turn down heat to medium.
4. Slowly pour egg yolk mixture into the saucepan and whisk forabout 2-3 minutes.
5. Add cornstarch and continue whisking for an additional 2minutes, or until thick.
6. Pour back into large bowl and cover to refrigerate overnight.
7. In a large bowl, whisk together flour, sugar, yeast and salt. Set aside.
8. In a separate bowl, beat eggs. Add melted butter and warm milk and mix thoroughly.
9. Slowly add wet ingredients to dry ingredients. Mix thoroughly until dough forms.
10. Knead for a few minutes and cover with a cloth. Let rise for about 1 ½ hours or until dough has doubled in size.
11. Once the dough has risen, dust a clean working area with flour. Add flour to a rolling pin as well.
12. Roll out dough until it’s about ½ an inch thick.
13. Use a round cookie cutter, about 2 ½ inches in diameter to cut out 8-10 dough discs.
14. Place gently on a baking sheet, cover with a towel and allow to re-rise for about 45 minutes.
15. In a large pot, warm oil over medium heat.
16. Fry each dough disc, about 1-2 minutes on each side, untilgolden.
17. Allow to cool for 5 minutes
18. One at a time, dip a malasada into a bowl of melted butter.
19. Once coated with butter, immediately dunk the malasada intoa bowl of granulated sugar, covering it completely.
20. Place gently on a baking sheet.
21. Using a dowel, toothpick or the opposite end of a spoon orfork, poke a hole into each malasada until you’ve reached its center.
22. Scoop coconut filling into a piping bag with Wilton icingtip #8 attached.
23. Squeeze coconut filling into the hole of each Malasada.

9. Hawaiian Bubble Bread

Hawaiian Monkey Bread Loaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT80M

Ingredients

• 3 – 16 oz cans Homestyle Biscuits
• 2 Tbsp sugar
• 1/2 Cup(s) unsalted sweet cream butter
• 2/3 Cup(s) light brown sugar
• 1 Cup(s) toasted coconut
• 1 Cup(s) maraschino cherries cut in half
• 3 Cup(s) pineapple chunks (juice drained)

Instructions

1. Preheat oven to 350 degrees and spray loaf pan with pam baking spray, set aside
2. Cut each biscuit round into quarters, 4 pieces.
3. Place into large bowl and mix with sugar, set aside.
4. Mix in the pineapple chunks until combined
5. Mix in the Sliced cherries until combined
6. Mix in the toasted coconut until combined
7. Place into the loaf pan
8. Using a medium pot over medium heat, melt the butter
9. Whisk in the brown sugar until melted and smooth
10. Pour over the biscuits in the loaf pan
11. Place loaf pan on cookie sheet
12. Bake for 45-50 minutes or until dough is completely cooked in the middle.
13. Allow to cool completely before removing and cutting into 1 inch slices
14. Enjoy!

10. Pina Colada Poke Cake

Pina Colada Poke Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’12’, ’12 Slices’]

This incredibly moist cake is bursting with tropical flavors Your favorite cocktail in cake form, dig in!

Ingredients

• 1 Box Yellow Cake Mix ((Plus Ingredients Called For on the Box))
• 2 Teaspoons Rum Extract (Or 2 Tablespoons of Rum)
• 1 14 Ounce Can Sweetened Condensed Milk
• 1 15 Ounce Can Cream of Coconut
• 1 15.25 Ounce Can Crushed Pineapple (Drained,Juice Reserved)
• 8 Ounces Extra Creamy Cool Whip
• Sweetened Shredded Coconut and Maraschino Cherries (To Garnish)

Instructions For the Cake

1. Bake cake in a 9×13 inch pan according to the box directions.
2. In a medium bowl, mix pineapple juice, sweetened condensed milk, and cream of coconut.
3. Remove cake from oven, and poke holes in the top using the handle of a wooden spoon.
4. Immediately pour pineapple mixture over the top of the cake. Then evenly top with crushed pineapple.
5. Cover with plastic wrap and refrigerate overnight.
6. Spread Cool Whip over cooled cake.
7. Garnish with shredded coconut and maraschino cherries.
8. Store covered in the refrigerator.

11. Ube Cheesecake Bars

Ube Cheesecake Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT390M · Yield: [’16’, ’16 bars’]

These crowd-pleasing Ube Cheesecake Bars are sure to be the star at your next party! It has a buttery graham cracker crust, an ultra-creamy cheesecake filling, and a vibrant ube swirl topping.

Ingredients

• 1 cup graham cracker crumbs (about 16 crackers)
• 5 tbsp unsalted butter (melted)
• 1 tbsp white granulated sugar
• ⅛ tsp salt
• 16 oz full-fat cream cheese (room temperature)
• 1 cup white granulated sugar
• ¼ cup sour cream
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 eggs
• ⅓ cup ube jam
• 1 tbsp hot water
• ¾ tsp ube extract

Instructions

1. Preheat oven to 350°F. Grease and line an 8×8 baking pan with foil or parchment paper.
2. Place graham crackers in a zip-top bag with as much air squeezed out as possible. Use a mallet, rolling pin, or pan to crush crackers into size of breadcrumbs. Alternatively, place crackers in food processor and pulse until crushed. Measure out 1 cup crumbs.
3. To a food processor, add cracker crumbs, melted butter, 1 tbsp white sugar, and ⅛ tsp salt. Pulse until well-combined and mixture resembles wet sand. Pour into lined baking dish and press firmly onto the bottom. Bake for 10 minutes, then remove from oven and let cool. Turn oven temperature down to 325°F.
4. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and 1 cup white sugar for 1-2 minutes, occasionally scraping sides of bowl. The mixture should be smooth and creamy.
5. Add the sour cream, vanilla, and salt. Mix until fully combined. Then add eggs, one at a time, beating until just barely incorporated. Make sure to not overmix the batter. Set aside for now.
6. In a medium bowl, whisk together ube jam and hot water until smooth. Add ube extract and ⅔ cup of the cheesecake batter. Mix to fully incorporate.
7. Pour the white cheesecake batter into the crust. Lightly tap against the counter to make sure it’s even. Then use a spoon to place dollops of the purple batter on top, leaving a little space of white between each purple dollop. Use a chopstick or butter knife to make swirls, cleaning the edge once in a while for clean swirls.
8. Bake for 40-50 minutes or until the edges are set but the center is still soft and wobbly. Turn off the oven and let the cheesecake sit in the oven for 20 more minutes. Then remove from the oven and let cool to room temperature for 1 hour. Refrigerate until cold, at least 4 hours.
9. Carefully remove the bars out of the pan. Cut into 16 squares, cleaning the knife between each cut for clean slices. Refrigerate until ready to serve.

12. Pineapple Popsicles

Pineapple Popsicles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT4H5M · Yield: 6

Making 2 ingredient Pineapple Popsicles at home is incredibly easy because all you do is whisk together canned pineapple juice and sugar! They’re dairy free and vegan because they’re made without yogurt or milk.

Ingredients

• 1 + 1/2 cups (12 ounces) canned 100% pineapple juice
• 6 tablespoons granulated sugar

Instructions

1. Whisk together the juice and sugar.
2. Transfer to popsicle molds or paper cups then insert wooden sticks. Freeze until firm, roughly 4 hours but preferably overnight.Once unmolded, place the popsicles in a single layer on wax or parchment paper then place in a freezer-safe container. Freeze up to 1 week.For longer storage, once they refreeze solid wrap each one in plastic wrap then place in a freezer bag or container. Freeze up to 1 month.

13. Chewy Butter Mochi

Chewy Hawaiian Butter Mochi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [’32’, ’32 Mini Cakes’]

Mini Hawaiian Mochi recipe with crispy edges on the outside and a satisfying chewiness on the inside with hints of vanilla & coconut.

Ingredients

• 1 stick unsalted butter ((melted, approximately 1/2 cup))
• 1 ½ cups coconut cream
• 1 can sweetened condensed milk ((300ml, approximately 1 ¼ cup))
• 2 tablespoons vanilla extract
• 3 eggs ((room temperature))
• 1 cup milk
• 1 lb Koda Farms mochiko flour
• 3 tablespoons sugar
• 1 tablespoon baking powder

Instructions Making the Butter Mochi Cake Batter

1. Melt 1 stick unsalted butter in a microwave in 15-second increments until it has fully melted.
2. In a large mixing bowl, add the melted butter, with 1 ½ cups coconut cream, 1 can sweetened condensed milk, and 2 tablespoons vanilla extract and mix it together.
3. Add in 3 eggs 1 at a time while whisking.
4. Add in 1 tablespoon baking powder, 3 tablespoons sugar and 1 lb Koda Farms mochiko flour and continue to mix
5. Slowly add in 1 cup milk and mix until the batter is smooth. You want to achieve a pancake batter consistency. Run your finger through the batter on a back of a spoon and if it keeps it’s shape and it’s not too runny or thick then you’re good.
6. [Optional] Let the batter rest for 15 to 20 minutes so that the batter to come to room temperature, this gives the cake a chewier and crispier texture.

Baking the Butter Mochi

1. Set the oven to 350F (176C)
2. Butter the muffin tin liberally. (Optional) Lightly dust the buttered pan with cornmeal, coarse semolina, or flour and shake out any excess over the sink. This will help the cakes to easily pop out of the tray without sticking and if you are using cornmeal or semolina, it will also make the bottoms crispier.
3. Fill each cup with 1/4 cup of batter per cake and tap the tray gently on the counter to remove any air bubbles.
4. Bake for 45 minutes to 1 hour (until golden brown) on the middle rack in the oven. At the 45 minute mark, check to see if they are golden brown. If your oven runs hotter, then check at the 30 minute mark to see how golden brown it is.*If you are not sure if it is underdone, use a toothpick and insert it into the middle of a few mochis. It will come out cleanly without any batter if the middles are fully cooked.
5. Let them cool for 5-10 minutes to form it’s crispiness and enjoy!

14. Butter Mochi Cupcakes

Butter Mochi Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: 12

Soft, sweet and chewy mochi with a crisp exterior. These Hawaiian butter mochi cupcakes are the perfect combination of textures for a glutinous rice treat!

Ingredients

• 55 g Unsalted butter (1/4 cup)
• 170 g Coconut milk (3/4 cup)
• 240 g Whole milk (1 cup)
• 2 Eggs
• 225 g Glutinous rice flour (1 3/4 cup)
• 200 g Granulated sugar (1 cup)
• 1 tsp Baking powder
• Butter
• Rice flour/Semolina flour

Instructions

1. Preheat the oven to 180C/365F
2. Brush the cupcake tins with butter and dust with rice flour/semolina
3. In a large, microwave safe bowl combine the coconut milk and butter, heat in the microwave for 1 minute
4. Add the milk and 2 eggs, whisk until combined
5. In a medium sized bowl combine the glutinous rice flour, sugar and baking powder
6. Add the dry ingredients to the wet ingredients and whisk until smooth
7. Distribute the batter evenly between 12 holes of a cupcake tin
8. Top with desiccated coconut and bake for 45 minutes, or until golden brown
9. Remove and cool

15. Air Fryer Pineapple

Air Fryer Pineapple is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT7M · Total: PT12M · Yield: [‘6’, ‘6 people’]

A sweet, easy tropical dessert!

Ingredients

• 1 pineapple, peeled, cored, and sliced
• ¼ cup light brown sugar, packed
• ½ teaspoon ground cinnamon

Instructions

1. In a medium bowl, whisk together the brown sugar and the cinnamon.
2. Coat the pineapple slices with the cinnamon sugar mixture.
3. Working in batches so that you air fry the slices in single layers (they can overlap slightly, but do not stack them), air fry at 375°F for 7 minutes, flip the pineapple slices over, then air fry for another 7 minutes.

16. Hawaiian Chocolate Haupia Pie

Hawaiian Chocolate Haupia Pie Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Total: PT1H35M · Yield: 12

Looking for the ultimate Hawaiian coconut dessert? Try this chocolate haupia pie that will remind you of your last trip to Hawaii!

Ingredients

• 1 frozen ready-made pie crust
• 1 cup milk
• 14 oz. full-fat coconut milk
• 1 cup granulated sugar
• 1 cup water
• ½ cup cornstarch
• 3 oz. baking chocolate
• ¾ cup chocolate chips
• ½ cup shredded coconut
• Whipped cream in a can

Instructions

1. Preheat oven to 350 degrees F.
2. Bake crust for 10 – 15 minutes until golden brown and removefrom oven to cool down.
3. In a medium sauce pan, whisk together milk, coconut milk, 1cup sugar over medium-high heat. Bring to a boil and then reduce to simmer on medium-low.
4. In a separate bowl, whisk together water and cornstarch andadd to the milk and coconut milk mixture. Whisk until thick, about 3 minutes. Remove from heat and set aside.
5. In a separate saucepan, melt both chocolates over mediumheat, taking care not to burn it. Remove from heat.
6. Pour chocolate into crust, followed by the coconut mixture.Do not mix the two, but rather, layer them on top of each other.
7. Refrigerate the pie for one hour.
8. While the pie chills, heat a nonstick skillet over mediumheat.
9. Add shredded coconut to the heated skillet and roast forabout 2 minutes, until a majority of the coconut shreds turn into a golden color. Remove from heat.
10. Remove pie from the fridge and add dollops of whipped creamaround its circumference.
11. Sprinkle toasted coconut in the center. Serve and enjoy!

17. Pineapple Coconut Cake Bars

Pineapple Coconut Cake Bars Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘9’, ‘9 Squares’]

Dessert bars made from crushed pineapple, coconut flakes with a flaky crust and crumb topping.

Ingredients

• 1 ½ cups All-Purpose Flour
• 1 cup Coconut Flakes (can be toasted if preferred)
• ½ cup Granulated Sugar
• ½ tsp Baking Soda
• ½ tsp Baking Powder
• ¼ tsp Salt
• ½ cup Butter (melted & cooled)
• 1 20 oz can Crushed Pineapple (drained)
• 3 tbsp Granulated Sugar
• 2 tbsp Cornstarch

Instructions

1. Preheat oven to 375 degrees F.
2. Spray an 8″ square baking dish with cooking spray
3. In a medium bowl, mix flour, coconut flakes, sugar, baking powder, baking soda, & salt.
4. Melt butter and then set aside to cool for 5 minutes; then place in the refrigerator for 4 minutes to ensure that it is cool enough to add to the flour mixture.
5. Add cooled butter to flour mixture and press with a large, sturdy fork until well blended and the mixture resembles coarse crumbs.
6. Reserve one cup of the flour mixture and set aside.
7. Press the remaining flour mixture into the bottom of the glass baking dish to form the bottom crust.
8. In a separate bowl, combine the drained crushed pineapple, sugar, and cornstarch.
9. Pour mixture over the pressed crust and spread evenly.
10. Sprinkle remaining 1 cup of flour mixture on top of the pineapple filling.
11. Bake bars on center rack of oven for 30 minutes or until topping is golden. My oven took 35 minutes.
12. Cool bars completely before cutting.

18. Instant Pot Pina Colada Cheesecake

How Can We Help You Today? is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup graham cracker crumbs
• 1 tablespoon melted butter
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 cup coconut milk
• 1/4 cup pineapple juice
• 1/2 cup crushed pineapple, drained
• 1/2 teaspoon vanilla extract
• 1 tablespoon rum extract (optional)
• Pinch of salt

Instructions

1. 1. Mix graham cracker crumbs with melted butter and press 1–2 tablespoons into the bottoms of four small jars or cups to form crusts.
2. 2. Beat cream cheese with sugar until smooth, then blend in coconut milk, pineapple juice, crushed pineapple, vanilla, rum (if using), and salt until creamy.
3. 3. Spoon filling over crusts in each jar and smooth the tops.
4. 4. Chill in the fridge for at least 4 hours. If using the Instant Pot option, place jars on a trivet with 1 cup water, cook on high pressure for 6 minutes, natural release 10 minutes, then chill.
5. 5. Garnish as desired and serve.

19. Mango Brown Sugar Bread

Mango Brown Sugar Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [’10’, ’10 slices’]

Mango Brown Sugar Bread is a perfectly sweet quick bread. Bursting with mango and brown sugar flavours. 

Ingredients

• 1/2 cup mango purée (approx. 1.5 small mangos)
• 1/3 cup coconut oil (75 ml or another mild vegetable oil like canola or grapeseed)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg (or egg replacer such as a flax egg)
• 1 1/2 cups all-purpose flour
• 2 tps demerara sugar* (optional )
• 3 slices extra thin fresh mango (optional, for garnish)

Instructions

1. Preheat oven to 350° F. Grease or spray with non-stick spray a 9″ x  5″ loaf pan.
2. In a large bowl, mix together mango and coconut oil. Stir in baking soda, baking powder, flour and salt.
3. Add brown sugar, white sugar, vanilla extract, and egg. Mix to combine. Gently mix in flour with a few strokes.
4. Pour batter into prepared pan (top with demerara sugar and mango slices if using).
5. Bake for around 50 to 60 minutes or until the bread is golden brown and a cake tester comes out clean.
6. Allow to cool in pan for 10-15 minutes and then transfer to a rack to cool completely. 

20. Pineapple Upside Down Cheesecake

Easy Pineapple Upside Down Cheesecake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT1H5M · Total: PT1H20M · Yield: 8

With sweet pineapples, a light graham cracker crust, and a creamy cheesecake center, this one will make you the hit of every family gathering. There’s something so delicious about sweet pineapples being offset by the richness of the smooth cream cheese.

Ingredients

• 2 tablespoons brown sugar
• 5 tablespoons butter, divided
• 1 can, 20 oz, pineapple slices, drained
• 7 maraschino cherries
• 1 cup graham cracker crumbs
• 3/4 cup plus 3 tablespoons white sugar
• 3 packages, 8 oz each, cream cheese, softened
• 3/4 cup sour cream
• 3 eggs
• 2 teaspoons vanilla

Instructions

1. The first step is to mix the brown sugar and 2 tablespoons of melted butter in a small bowl.
2. (Think of this as the glaze on a pineapple upside down cake). Spread this mixture into the bottom of a 10-inch springform pan.
3. Now for the delicious pineapples.  You want to use whole slices here. Gently line the pan with pineapple slices.  Save one pineapple to cut into small pieces and fill the holes around the outside of the pan.  (We don’t want to miss out on one bite of pineapple goodness.)
4. Next, comes our yummy graham cracker crust.  Grab your food processor and process one cup of graham cracker crumbs.  Add three tablespoons of white sugar and three tablespoons of melted butter to the crumbs.
5. Process this all for 10 seconds, or until well blended. Now spread this all on top of the pineapple and gently press it into the pan.  (Are you imagining how amazing this is yet?)
6. For the cheesecake filling, you want to pull out a large mixing bowl.  Here you will add your cream cheese to 3/4 cup of white sugar. Beat this well.  Once it’s well blended, combine sour cream, eggs, and vanilla. Mix it well. Now, this layer is ready for the pan.  Gently pour it onto the pineapples.
7. Now that you have everything ready bake it at 350 degrees for 55 – 65 minutes.  (I know, it’s going to FEEL like forever, but it will be worth it, just wait.)
8. Now get ready for the hardest part…..This thing has to cool completely and then be refrigerated overnight.  (I know, it’s torture.)
9. When you are ready to serve remove the other band and ever so gently flip the cake over onto your serving plate.  Carefully remove the bottom of the pan and admire your masterpiece. Now you can slice up the cheesecake and serve it.

21. Tropical Ice Cream Sandwich

Tropical Ice Cream Sandwich Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT3M · Total: PT13M · Yield: 2

This homemade ice cream sandwich recipe uses grilled pineapple, toasted coconut, and vanilla ice cream. A gluten free ice cream sandwich recipe.

Ingredients

• 2 (1/4-inch thick) fresh pineapple slices
• 1 cup vanilla ice cream (dairy free or regular)
• 2 tablespoons toasted unsweetened shredded coconut

Instructions

1. Grill pineapple slices over low to medium heat for 90 seconds on each side.
2. Allow the grilled slices to cool in the freezer.
3. Sandwich the softened vanilla ice cream between the 2 grilled slices of pineapple.
4. Coat sides in toasted coconut. Slice in half and serve.

22. Purple Sweet Potato Pie with Coconut Topping

Purple Sweet Potato Pie with Coconut Topping ( Haupia ) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT90M · Total: PT135M · Yield: [‘1’, ‘1 deep dish pie’]

Lovers of exotic desserts will love this vibrant Purple Sweet Potato Pie! This popular Hawaiian dessert is topped with a rich Coconut Custard (Haupia) and sprinkled with toasted sweetened coconut! 

Ingredients

• 1 recipe Pie crust (filling is enough for 2 pie crusts or 1 deep dish)
• 3 medium okinawan purple sweet potatoes (500 g )
• 150 g butter, melted
• 1 can evaporated milk (375 ml)
• 1 can full fat coconut milk (400 ml)
• 1 tsp vanilla
• 2 large eggs
• 150 g sugar
• 1 pinch salt
• 45 g sugar
• 27 g cornstarch
• 125 ml water (if using rum, only 100 ml)
• 2 tbsp rum (optional)
• 1 can full fat or light coconut milk
• 25 g sweetened shredded coconut, lightly toasted (1/4 cup)

Instructions

1. Prepare the pie crust (recipe here or your go-to recipe) according to the recipe instructions for blind baking. 
2. Wrap the purple sweet potatoes in foil, prick them with a fork and bake them together with the pie crust or up to 2 days in advance until tender. I bake mine at about 180 Celsius (356 F) for 45 to 50 minutes.
3. Preheat the oven to 175 Celsius (350F). Peel the baked potatoes and add them to the bowl of your food processor. Then,  add melted butter, evaporated and coconut milk, eggs, and vanilla. Process everything together until it becomes a smooth creamy consistency. 
4. Pour purple sweet potato filling into your cooled pie shell and bake for 40-45 minutes.  Should your pre-baked pie crust turn too dark, you can cover the whole pie with foil. Your pie is done when you can inset a knife into the potato layer and it comes out clean. 
5. Once the pie is baked, remove it from the oven and allow it to cool to room temperature for a few hours.  I like to place it in the fridge overnight.
6. For the Haupia Topping, make a slurry by stirring together sugar, corn starch, water and, if using,  rum. In a medium pot, bring the coconut milk to a boil and stir in the slurry. Stirring all the time, let the custard cook for about 5 minutes or until it turns shiny and reaches a glue-like consistency.
7. Pour the custard topping on top of the cooled sweet potato pie and sprinkle with toasted coconut

23. Old-Fashioned Hawaiian Dream Bars

Old-Fashioned Hawaiian Dream Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT65M · Yield: [’24’, ’24 squares’]

These Old-Fashioned Hawaiian Dream Bars are a classic dessert that brings the tropics to you at any time of the year. Filled with pineapple and coconut, they are ooey-gooey goodness.

Ingredients

• 1 cup butter
• 1 cup lightly packed light brown sugar
• 1 tsp. vanilla
• 3 cups flour
• 3 cups well drained crushed pineapple
• 1/2 cup melted butter
• 1 1/2 cups sugar
• 2 eggs
• 2 tsp. vanilla
• 2 cups shredded coconut

Instructions

1. Preheat the oven to 375F. In a large bowl, cream together the butter for the crust and then add in sugar and vanilla. Add in flour and mix very well. Press this into a 9×13″ pan. Bake for 15 min. or until golden brown. Let cool for 5 min.
2. In the same bowl as above, beat together melted butter, white sugar, egg, vanilla and coconut. Spread the pineapple over the crust and then top with the coconut mixture. Bake for an additional 30 min. or until golden brown on top. Let cool in pan completely and cut into squares. Best if refrigerated.

24. Mango Snack Cake with Toasted Coconut Crumb

Mango Snack Cake with Toasted Coconut Crumb (Gluten-Free, Vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT20M · Total: PT20M · Yield: 9

A sweet and toasty snacking cake for breakfast, brunch, or dessert! This Mango Snack Cake with Toasted Coconut Crumb recipe is whole grain, gluten-free, vegan, and top 8 allergy-free! The fun tropical flavors of mango and coconut result in a delicious baked tropical treat!

Ingredients

• 1 Cup Quinoa Flour
• 1 Cup Millet Flour
• 2 Tsp Baking Powder
• 1/4 Cup Erythritol
• 1 Cup Mango Puree*
• 1/4 Cup Lite Culinary Coconut Milk
• Toasted Coconut Crumb:
• 1/2 Cup Unsweetened Shredded Coconut
• 1/4 Cup Erythritol
• 1 TB Lite Culinary Coconut Milk

Instructions

1. Preheat the oven to 375°F.
2. In a large bowl, mix together the cake ingredients into a smooth and thick batter.
3. In a small pan on the stove lightly toast the shredded coconut until only slightly golden.**
4. In a small bowl, mix together the coconut crumb topping until it gets clumpy.
5. Pour the mango cake batter into a greased 8×8 baking pan, sprinkle on the toasted coconut crumb evenly over top.
6. Bake the cake for about 20 minutes.
7. Let cool before slicing into squares.

25. Passionfruit Bars

Easy Passion Fruit Bar Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT120M · Yield: [’18’, ’18 bars’]

An easy recipe for Passion Fruit Bars that taste like a vacation! This sweet and tart bar is so easy to make, and with only a few ingredients, anyone can whip these up for family and friends.

Ingredients

• 2 cups all-purpose flour
• ⅔ cup powdered confectioners sugar
• ¼ teaspoon kosher salt ((if using unsalted butter))
• ⅔ cup unsalted butter, cold and cubed
• 6 large eggs
• 2 cups sugar
• ¼ cup + 2 tbsp all-purpose flour
• 1½ teaspoons baking powder
• ⅔ cup passion fruit puree ((see notes))
• powdered confectioners sugar (for dusting)

Instructions Crust

1. Preheat the oven to 350°F. Prepare a 9×13 baking dish with non-stick spray.
2. Place the flour, salt, and powdered sugar for the crust into a mixing bowl and whisk to combine. Cut the cold butter into the flour mixture with a pastry cutter, a fork, or your hands.
3. Put the crust mixture into the baking pan. Press the dough into the bottom of the pan and up the sides as much as you can.
4. Bake the crust in the oven for 15 minutes, until the edges are just starting to brown. Remove from the oven when done.

Passion Fruit Filling

1. While the crust is baking, whisk the eggs together in another mixing bowl. Add the sugar, one cup at a time, and fully combine. Add the flour and baking powder and continue to whisk. Finally, add the passion fruit puree and ensure everything is well combined.
2. By now the crust should be done and out of the oven. Once the crust is ready, carefully pour the passion fruit mixture onto the hot crust and place the pan back into the oven for another 30-35 minutes. The bars are done when the center is firm.
3. Remove the bars from the oven and allow the pan to cool on a wire rack until it can be placed in the fridge to cool and set. Allow the bars to chill for a minimum of 1 hour. Dust with powdered sugar right before serving and enjoy!

26. Pina Colada Fruit Dip

Easy Pina Colada Fruit Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT7M · Total: PT15M · Yield: [’10’, ’10 cups’]

This tropical easy pina colada fruit dip is light and creamy. It makes the perfect addition to any summer BBQ with fresh fruit and cool whip.

Ingredients

• 11 ounces mandarin oranges in lite syrup (drained)
• 16 ounces maraschino cherries (drained)
• 1 pineapple
• 7 ounces shredded sweetened coconut
• 16 ounces cool whip

Instructions

1. Preheat the oven to 350F.
2. Drain the oranges and cherries through a fine-mesh strainer over a large bowl. Allow to drain until ready to combine with the dip.
3. Spread the shredded coconut on a sheet pan in an even layer. Toast in the oven for 7 minutes, tossing with a spatula occasionally so as not to burn.
4. While the coconut is toasting, cut the pineapple in half, leaving the stem leaves intact. Cut the “meat” of the pineapple into a checkered pattern and scoop out with an ice cream scoop. Remove the harder rind pieces and dice the remaining pineapple chunks into bite-sized pieces.
5. Combine the toasted coconut and fruit into a large bowl with the cool whip using a rubber spatula. Spoon what will fit into the halved pineapple. Reserve the leftover in a covered bowl in the refrigerator to replace as it is eaten.

27. Mango Coconut Cupcakes

Mango Coconut Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: [’12’, ’12 cupcakes’]

These mango coconut cupcakes have a light coconut cupcake base, are filled with homemade mango curd, and then topped with coconut buttercream and toasted coconut!

Ingredients

• 1/2 cup mango puree (about 1 large mango)
• 3 large egg yolks
• 1/4 cup granulated sugar
• 2 tablespoons lime juice
• pinch kosher salt
• 2 tablespoons unsalted butter
• 1 cup shredded coconut
• 1/2 cup coconut oil (melted)
• 1 cup granulated sugar
• 2 large eggs (room temperature )
• 1 1/2 teaspoons coconut extract
• 1/2 teaspoon vanilla extract
• 1 1/2 cups cake flour (substitute all purpose flour)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup coconut cream (or coconut milk)
• 1 cup unsalted butter (room temperature )
• 3 1/2 cups powdered sugar
• 1 teaspoon coconut extract
• pinch kosher salt
• 2-4 tablespoons coconut cream (or coconut milk)

Instructions Mango Curd

1. Add the mango chunks to a blender and blend until smooth. Then pass through a fine mesh sieve in order to discard the tough, fibrous bits. The mango doesn’t pass through easily, so you need to press it through with a spoon or spatula. You need about 1/2 cup of mango puree.
2. Create a double boiler by bringing 1-2 inches of water to a simmer in a small saucepan. Place a heatproof glass bowl on top and make sure it’s not touching the water.
3. Add the mango puree, egg yolks, sugar, lime juice, and salt into the top of your double boiler.
4. Whisk until completely combined and then continue to whisk as the mango curd cooks (constant whisking prevents the curd from curdling). Continue to whisk the curd for 10-15 minutes or until it become thick and paler in color (it should be similar to the consistency of hollandaise sauce). If the mango curd isn’t thickening, turn up the heat and constantly whisk.
5. Once thickened, remove the glass bowl from the heat. Cut the butter into chunks and whisk into the mango curd until fully combined and smooth.
6. If desired, pass through fine mesh strainer and then pour into a glass jar. Let cool to room temperature and then cover and store in the fridge for up to a week.

Coconut Cupcakes

1. Preheat the oven to 400°F.
2. Spread the shredded coconut in an even layer on a parchment lined baking sheet.
3. Toast for 5-10 minutes, tossing every couple minutes until golden brown.
4. Remove from the oven and let cool to room temperature.
5. Reduce the heat of the oven to 350°F and line a cupcake pan with cupcake liners.
6. In a large bowl, whisk together the melted coconut oil and sugar until smooth. Add in the eggs, coconut extract, and vanilla and whisk until fully incorporated.
7. In a separate bowl, sift together the flour, baking powder, and salt.
8. Mix half of the dry ingredients into the egg mixture, then add in the coconut milk. Once incorporated, add in the remaining dry ingredients and mix until just combined.
9. Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
10. Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
11. Remove from pan and let cool on wire rack.
12. Let the coconut cupcakes cool completely before filling and frosting.
13. Use a cupcake corer to remove the center of each cupcake, then fill with 1-2 teaspoons of cooled mango curd.

Coconut Buttercream

1. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the room temperature butter and powdered sugar until smooth.
2. Add in the coconut extract and salt and beat the frosting on high for 4-5 minutes until lightly and fluffy.
3. If needed, add in coconut cream 1 tablespoon at a time until desired consistency is reached.
4. Frost the filled cupcakes and then gently press the toasted coconut into the buttercream.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.