The subtle, fresh flavor of pineapple topping pairs well with the coconut crust. Sprinkle on a little toasted coconut to finish these gluten-free piña colada bars.
I so love piña coladas. The flavor of a piña colada cocktail brings back memories of my summer in Nicaragua. I worked hard, loved hard, and left part of my heart there with the children in the village we worked in. But among the days of hard work, we had a day out at a beach resort where we ate well and relaxed for a day, sipping mocktail piña coladas and swimming in the Pacific Ocean.
What better way to remember those life-changing summer days than to change up piña coladas with a gluten-free piña colada bar?
Why gluten-free? Simply because coconut flour is a perfect way to add the subtle flavor of coconut plus it’s always great to have some gluten-free dessert recipes in my arsenal.
And what better way to incorporate pineapple than fresh pineapple? It isn’t cloyingly sweet and adds a fresh lightness to this dessert that doesn’t leave you overwhelmed with decadent sweetness. It feels just right for a hot summer day.
You have the option of using butter or margarine depending on family needs and allergies but I recommend butter if there are no allergies and you could substitute butter for coconut oil but you’ll lose some of that coconut flavor. Once the bars are finished cooking, make sure you let them cool for an hour or more so they have time to set up. They tend to be a bit more crumbly so a good sharp knife is required.
Pina Colada Bars
Yield 24 bars
- 2 cups coconut flour
- 1/2 cup raw sugar
- 1/2 cup coconut oil
- 1/2 cup butter or margarine, softened
- 3 cups fresh pineapple, diced
- 1/2 cup raw sugar
- 1/4 cup coconut flour
- 3 large eggs
- 1 teaspoon baking powder
- 1/4 cup shredded coconut
- Preheat oven to 350 degrees F.
- Mix all dry ingredients together.
- Cut in butter until crumbly.
- Press into 9 x 13 pan.
- 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.
- Topping will still be moist but should not jiggle.
- Sprinkle a little toasted coconut on top.
- Cool for 1 or more hours and serve.
- To toast shredded coconut topping spread coconut on baking sheet in oven. Check every 30 seconds, shaking pan to move coconut around so it doesn't burn. Only takes a couple minutes to toast.
Original recipe image and publish date: 3/4/2013