This pineapple coconut bars recipe is pineapple between shortbread and toasted coconut. It is not pineapple upside-down cake or a coconut cream pie.
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Pineapple Coconut Bars
- Total Time: 55 minutes
- Yield: 16 bars 1x
Description
Pineapple Coconut Bars. From Alissa.
Ingredients
- 1 cup (226g) butter, softened
- 1/2 cup (100g) sugar
- 2 cups (240g) flour
- 1/4 teaspoon salt
- 1 can (20 ounces / 567g) crushed pineapple, well drained
- 1/3 cup (67g) sugar for the filling
- 2 tablespoons cornstarch
- 1 cup (80g) sweetened shredded coconut
Instructions
- Heat the oven to 350°F (175°C). Line an 8-inch square pan.
- Beat butter, 1/2 cup sugar, flour, and salt. Press two-thirds into the pan and bake 12 minutes.
- Cook pineapple, the remaining sugar, and cornstarch until thick. Cool 5 minutes.
- Spread the filling on the crust. Mix coconut into the remaining dough and crumble it on top. Bake 22 to 28 minutes.
Notes
Drain the pineapple hard. Wet fruit makes a soggy base.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Drain
A sieve and the back of a spoon. Then pat with a towel.
Filling
It should look like jam before it goes on the crust.
Coconut
Sweetened shreds toast faster than unsweetened.
Pan
Eight inches keeps the filling thick enough to see.
Nutrition (estimated)
About 220 calories per serving. Estimate only, not a lab test.
FAQ
Fresh pineapple?
Chop and cook it the same way. Canned crushed pineapple is the even texture.
Juice?
Press it out. Save the juice for something else.
Coconut burned?
Tent the pan with foil for the last 5 minutes if the shreds brown early.
Cut
Cool completely. The filling slices clean once it sets.