Pineapple and Coconut Bars

Name: Pineapple and Coconut Bars
Prep time: 20 min
Cook time: 30 min
Total time: 110 min
Yield: 16 squares
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1/2 cup unsalted butter (melted); 1/4 cup granulated sugar; 1 can crushed pineapple (drained, 398 ml); 1 cup unsweetened shredded coconut; 1/2 cup granulated sugar; 2 large eggs (beaten); 1/4 cup all-purpose flour; 1/2 teaspoon vanilla extract

110 min 16 squares Easy

All Recipes

These tropical-inspired bars combine the sweetness of pineapple with the richness of coconut for a delightful treat.

Prep

20 min

Cook

30 min

Total

110 min

Servings

Difficulty

Easy

Indulge in the tropical flavours of these Pineapple and Coconut Bars. Perfect for a dessert or a sweet snack, these bars combine the tangy sweetness of pineapple with the rich, nutty flavour of coconut. Whether you're serving them at a summer gathering or enjoying them as a weeknight treat, they are sure to transport you to a sunny paradise with every bite.

Ingredients

Servings

Crust

Filling

Instructions

Preheat and prepare pan

Preheat your oven to 350°F (175°C). Line a 9x9 inch (23x23 cm) baking pan with parchment paper, leaving an overhang on the sides.

Pro tip: The parchment overhang will help you lift the bars out easily.

Make the crust

In a bowl, mix 1 1/2 cups of flour, melted butter, and 1/4 cup of sugar until combined. Press the mixture evenly into the prepared pan.

Pro tip: Use the bottom of a glass to press the crust firmly.

Bake the crust

Bake the crust in the preheated oven for 10 minutes, until it starts to set. Remove from oven and let it cool slightly.

Pro tip: Cooling the crust helps it firm up before adding the filling.

Prepare the filling

In a large bowl, combine the drained pineapple, shredded coconut, 1/2 cup of sugar, beaten eggs, 1/4 cup of flour, and vanilla extract.

Pro tip: Ensure the pineapple is well-drained to prevent a soggy filling.

Add the filling

Pour the pineapple mixture over the slightly cooled crust, spreading it evenly with a spatula.

Pro tip: Use a spatula to spread the filling evenly to the edges.

Bake the bars

Return the pan to the oven and bake for 20 minutes, or until the filling is set and the edges are golden brown.

Pro tip: Check the bars at 18 minutes to avoid over-baking.

Cool and slice

Allow the bars to cool in the pan on a wire rack for about an hour. Use the parchment overhang to lift them out and slice into squares.

Pro tip: For cleaner slices, use a sharp knife and wipe it between cuts.

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Tips & Tricks

<ul><li>Ensure your coconut is unsweetened to prevent the bars from becoming too sweet.</li><li>Press the crust firmly into the pan to ensure it holds together after baking.</li><li>Let the bars cool completely before slicing to get clean edges.</li><li>Use parchment paper for easy removal from the pan.</li></ul>

Serving Suggestions

These bars are best served slightly chilled, making them a refreshing dessert option. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. Store any leftovers in an airtight container in the refrigerator for up to a week. You can also freeze them for up to three months, ensuring you have a tropical escape ready whenever you need it.