“The subtle and fresh flavor of airy and creamy pineapple topping pairs very well with the heavier rich coconut crust. Sprinkle on a little toasted coconut, drizzle a little coconut manna or coconut cream over, and it finishes off beautifully.”
I received a package from Nutiva the other month and wanted to make a gluten free dessert. Since I am working with coconut flour, I wanted to create a dessert that showcases and complements the flavor of coconut. With my desire to use fresh ingredients in mind, I used fresh pineapple. It should work with drained crushed or diced pineapple also but I don’t know how close the consistency will be to my recipe. You may need to adjust the coconut flour and/or baking times.
I also wanted to make this dessert as versatile as possible so you have the option of using butter or margarine depending on family needs and allergies. I used butter in mine but have substituted margarine in similar crusts with no problem. You could also substitute the coconut oil for butter/margarine but you will lose some of your rich coconut flavor.
I was incredibly happy with this dessert – especially for being gluten free. It doesn’t have quite the airy melt in your mouth of many gluten desserts but as far as gluten free options go I think this one rates pretty high. The subtle and fresh flavor of airy and creamy pineapple topping pairs very well with the heavier rich coconut crust. Sprinkle on a little toasted coconut, drizzle a little coconut manna or coconut cream over, and it finishes off beautifully.
Gluten Free, Dairy Free Pina Colada Bars
- 2 cups Nutiva coconut flour
- 1/2 cup raw sugar
- 1/2 cup Nutiva coconut oil
- 1/2 cup butter/margarine, softened
- 3 cups fresh pineapple, diced
- 1/2 cup raw sugar
- 1/4 cup Nutiva Coconut flour
- 3 large eggs
- 1 teaspoon baking powder
- Preheat oven to 350 dregrees.
- Mix all ingredients together well.
- Press into 9 x 10 or 9 x 13 pans, depending how thick a bar you want.
- Bake for 15 minutes.
- Put pineapple in blender, blending until smooth .
- In small bowl combine sugar, coconut flour, and baking powder.
- Add to blender, continuing to blend.
- Add eggs one at a time.
- Blend until well incorporated.
- Pour over top of baked crust.
- Bake for 25-30 minutes for larger pan, 35-40 minutes for smaller.
- Topping will still be moist but should not jiggle.
- Sprinkle a little toasted coconut on top and serve.
- I like it best with a little coconut milk drizzled over it.