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Pina colada bars are set on the counter near fresh pineapple.
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Piña Colada Bars Recipe

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.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16 servings
Calories 193 kcal
London Brazil

Ingredients

Shortbread Crust:

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

Pineapple Coconut Filling

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

Instructions

  1. Preheat oven to 350°F.

  2. Combine all of the shortbread crust ingredients in a large bowl. Using a pastry cutter, mix the ingredients together until a coarse crumb forms.

  3. Spray an 8x8-inch square baking dish with non-stick cooking spray.
  4. Press mixture into dish and make sure it is all packed down.
  5. Bake crust in preheated oven for 15 minutes.
  6. 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.
  7. Add diced pineapple and ½ cup of shredded coconut. Mix by hand until ingredients are just combined.
  8. Pour the pineapple-coconut layer over the pre-baked crust and spread it out evenly. Sprinkle remaining ¼ cup shredded coconut over the top.
  9. Bake in oven for 35-40 minutes or until the edges begin to brown and the middle no longer jiggles.

  10. Let bars cool to room temperature before cutting in. Enjoy!

Recipe Notes

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 Facts
Piña Colada Bars Recipe
Amount Per Serving
Calories 193 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 34mg11%
Sodium 115mg5%
Potassium 69mg2%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 11g12%
Protein 2g4%
Vitamin A 304IU6%
Vitamin C 10mg12%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.