Piña Colada Bars Recipe

Original Post: https://www.evolvingtable.com/pina-colada-bars/

Pina colada bars are set on the counter near fresh pineapple.

5 from 7 votes

Sweet, buttery, and so simple to make, this Piña Colada Bars Recipe will be your new favorite dessert! Fresh pineapple and shredded coconut top a flaky shortbread crust that is easily made gluten-free.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

Shortbread Crust:

1 ½ cups flour gluten-free
10 Tbsp. butter melted
⅓ cup sugar
½ tsp. baking powder
1 tsp. vanilla
¼ tsp. salt

Pineapple Coconut Filling

⅓ cup sugar
1 large egg
2 Tbsp. butter melted
2 cups pineapple finely diced
¾ cup shredded coconut divided

Get Recipe Ingredients

Instructions

Preheat oven to 350°F.
Combine all of the shortbread crust ingredients in a large bowl. Using a pastry cutter, mix the ingredients together until a coarse crumb forms.
Spray an 8x8-inch square baking dish with non-stick cooking spray.
Press mixture into dish and make sure it is all packed down.
Bake crust in preheated oven for 15 minutes.
While the crust is baking, combine the remaining sugar, egg, and butter in the same large bowl. Beat with a mixer on medium speed for 1 minute.
Add diced pineapple and ½ cup of shredded coconut. Mix by hand until ingredients are just combined.
Pour the pineapple-coconut layer over the pre-baked crust and spread it out evenly. Sprinkle remaining ¼ cup shredded coconut over the top.
Bake in oven for 35-40 minutes or until the edges begin to brown and the middle no longer jiggles.
Let bars cool to room temperature before cutting in. Enjoy!

Notes

Learn How to Cut a Pineapple.

Serving and Storage

To Serve: Let the bars cool COMPLETELY before serving. The middle takes a while to set. If you cut in too soon you'll end up with a crumbly crust and gooey middle.
To Store: Keep the bars for up to three to four days at room temperature.
To Freeze: You can also keep these in the freezer for up to three to four months. Tightly wrap them before freezing.

Nutrition