Hawaiian Pineapple Coconut Crescent Braid

Flip it!


* 1 12 oz can crescent rolls i.e. Pillsbury Grands

Coconut Filling:

* 4 Tbsp salted butter

* 1 ½ cup sweetened flaked coconut

* ¼ cup granulated sugar

* 2 Tbsp honey

* 2 Tbsp milk

Cream Cheese Filling:

* 1 8 oz cream cheese softened

* 1 8 oz crushed pineapple drained

* ¼ cup granulated sugar

* 1 Tbsp all-purpose flour

* 1 tsp pure vanilla extract

* 1 large egg beaten

* 1 tsp turbinado sugar (raw sugar)

* ½ tsp almond extract


Preheat the oven to 375°F.

In a small saucepan melt the butter. Add the shredded coconut, sugar, honey and milk. Cook for 2 minutes stirring constantly then remove from the heat and mix in the almond extract. Set aside to cool.

Tear a large piece of parchment and place it flat on the counter.

Unroll the crescent rolls and press together the perforations. Shape into an 8 x 15-inch rectangle.

Whip together the softened cream cheese, crushed pineapple, sugar, flour and vanilla.

Spread down the center of the dough. Arrange the coconut mixture on top.

Cut diagonal strips to within ¼ inch of the filling. Fold the strips over each other.

Brush with the beaten egg and sprinkle with the turbinado sugar.

Bake for 25 minutes until golden. Rest for 10 minutes before cutting.