These tropical fat bombs combine shredded coconut with pineapple extract to produce the most delicious low carb dessert that requires NO baking! Simple ingredients and minimal prep, they take 5 minutes to make! Keto, Low Carb, Paleo.
Keto Tropical Fat Bombs
Growing up, pineapple coconut desserts were quite popular in my household. Mum would make these thick, chewy bars loaded with dried pineapple, coconut flakes, and topped with thick frosting. She’d also make these for potlucks, holiday events, and celebrations, and they’d always be a hit.
For such a delicious dessert, it’s very rare for me to find many pineapple/coconut recipes. There are a few similar to my mothers’ recipe, but most are elaborate and something to enjoy in moderation.
With the warmer weather already on the horizon, I’m all for more tropical desserts, especially those loaded with tropical fruits, like coconut and pineapple. I’m also all for sharing healthy versions of traditional desserts, so you can enjoy them every single day, like these delicious and satisfying coconut pineapple fat bombs.
Why make these fat bombs?
Inspired by my original coconut crack bar recipe, I adapted it to add some pineapple magic to it. I also took on board some feedback and adjusted my base recipe to give it an even better texture.
These easy no bake pineapple coconut bars literally take 5 minutes to whip up. They also only need 4 ingredients! The hard part is waiting for the bars to firm up, but that is the beauty of freezers!
Taste-wise, they are sweet, coconut-y, with hints of pineapple flavor throughout. Texture-wise, they are thick, slightly crumbly, with the most decadent texture.
Not only are they low carb and keto-friendly, but they also tick the boxes for other diets, too- vegan, gluten-free, and paleo!
How to make tropical fat bombs from scratch
Making these tropical fat bombs is ridiculously simple!
You’ll start by adding your coconut oil and maple syrup into a microwave-safe bowl or stovetop. Heat it together, until the coconut oil has melted. Next, your fold through your shredded coconut and pineapple extract, until just combined.
Finally, transfer it into a mini loaf pan (or any deep pan of choice) and place in the freezer or refrigerator to firm up. Once firm, slice it into bars!
Ingredients and Substitutions
- Shredded Coconut (unsweetened)
- Coconut Oil (refined or unrefined)
- Keto Maple Syrup
- Pineapple Extract OR chopped dried pineapple
Keto and Low Carb Liquid Sweeteners
I often get asked what the best low carb sweetener for the keto diet is. When it comes to my recipes, I alternate between two kinds- A granulated low carb sweetener and a low carb liquid sweetener.
For these no bake bars, it calls for a sweetener of the liquid variety, so I use a monk fruit sweetened maple syrup. This is NOT the same as sugar-free syrups, so please do not attempt to use that instead.
100% Refined Sugar Free Sweeteners
For a paleo and vegan liquid sweetener, I alternate between the following below-
- 100% pure maple syrup
- Agave nectar
- Coconut Nectar
Brown rice syrup (or rice malt syrup) and honey can be used, but I find the former to be a little too sticky. The latter works really well but isn’t suitable for strict vegans.
Pineapple Extract VS Dried Pineapple
Depending on which option you choose, you’ll need to use either pineapple extract or dried pineapple.
Pineapple extract– Use this if you want these bars to be 100% sugar free, low carb and ketogenic friendly. It will provide the pineapple taste, without being overpowering. Be warned, this is the only pineapple extract I’ve tried- Other brands may differ and/or have added ingredients in them.
100% unsweetened pineapple– Use chopped, dried unsweetened pineapple for a delicious paleo vegan no bake bar. Just be sure to double-check the ingredient list, as many brands included added sugar.
Alternatively, you can use a mix of dried pineapple and citrus, for the ultimate tropical pineapple coconut bar!
Storing Tropical Fat Bombs
- To store: These fat bombs must be refrigerated at all times, otherwise, it can start to become greasy and fall apart. Let it stand at room temperature for a few minutes before eating, as it will be quite firm. They keep well refrigerated for up to 2 months.
- To freeze: Place fat bombs in a ziplock bag and keep in the freezer. They will remain fresh for at least 6 months.
More keto fat bomb recipes you’ll enjoy
- Classic Fat Bombs
- Chocolate Fat Bombs
- 3 Ingredient Peanut Butter Balls
- 4 Ingredient Chocolate Peanut Butter Balls
- Almond Butter Fat Bombs
- Almond Joy Fat Bombs
Tropical Fat Bombs
- Line an 4x8-inch deep pan with parchment paper and set aside.
- In a microwave-safe bowl or stovetop, combine your coconut oil and sticky sweetener, and heat until melted and the coconut has softened.
- Remove from heat and allow to cool slightly, before adding your shredded coconut and pineapple extract. If using dried pineapple, add that here too. Pour the batter into the lined pan and press firmly in place. Refrigerate or freeze until firm.
- Remove from fridge or freezer and allow to thaw slightly, before using a slightly moistened knife to cut into bars.