Print Recipe
5 from 6 votes

Piña Colada Bars

Piña coladas never tasted so good! These tropical pineapple and coconut bars are the answer to your summer sweet tooth.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 16 bars



  • 1 and 1/2 cups crushed graham crackers approximately 12 full sheets
  • 1 and 1/2 Tablespoons light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 4 Tablespoons unsalted butter melted


  • 6 ounces cream cheese softened to room temperature
  • 2 large egg yolks
  • 1-14 ounce can sweetened condensed milk full fat
  • 1 teaspoon coconut extract
  • 2 teaspoons rum extract
  • 1-8 ounce can crushed pineapple undrained
  • 1 cup sweetened tender flake coconut divided
  • Optional: 16 maraschino cherries


  • Preheat the oven to 350ºF. 
  • Line an 8″ x 8″ or 9″ x 9″ baking pan with foil. Leave an overhang on the sides and spray with nonstick spray. Set aside.


  • In a food processor, pulverize graham crackers. Once crackers are a fine crumb, add brown sugar, cinnamon. Pulse to blend. 
  • Pour mixture into a medium sized bowl and mix in melted butter. Press mixture evenly into prepared baking pan, being sure to press firmly. Bake crust for 10 minutes.


  • In the bowl of a stand mixer fitted with the paddle attachment, or in a medium sized bowl with a hand mixer, beat cream cheese on high until smooth. Beat in egg yolks one at a time, scraping down the sides as necessary. Beat in sweetened condensed milk and coconut and rum extracts. Add the can of undrained crushed pineapple and 2/3 cup of the flake coconut and mix on low speed until combined.
  • Pour filling into crust, sprinkle remaining flake coconut on top, and bake for 43-45 minutes. Edges and flake coconut should just start to brown and middle should no longer be jiggly. Allow pan to cool at room temperature on a wire rack. When completely cool, chill in the refrigerator for 2 hours, or in the freezer for 1 hour.
  • When bars are completely chilled, lift out of the pan using foil overhang and cut into squares. Bars can be stored covered in the refrigerator up to 1 week.


If you would prefer to use real rum in place of the rum extract, increase amount to 2-3 Tablespoons rum. You may need to increase baking time by about 3-4 minutes.
If you would prefer to use coconut rum, omit both the coconut extract and rum extract and add 2-3 Tablespoons of coconut rum. You may need to increase baking time by about 3-4 minutes.