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Ingredients
Pina Colada never tasted so good. If you are a fan of this popular drink, then you will love these bars. They really do that like a PIna Colada, but without any aolcoho. This makes the bars suitable even for the youngest. Of course if these will be served to the adults, you can sneak in 1-2 tbsp of rum instead of the rum extract we are using. The bars are a perfect combination of shortbread crust and rich pineapple and coconut filling. You can serve these alone, sprinkled with powdered sugar, or with a scoop of vanilla ice cream. These are ideal as a summer treat or even during cold winters when you need something to brighten up your day
Instructions
Heat oven to 350F/180C. Line 8-inch pan or loaf pan with parchment paper.
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Heat oven to 350F/180C. Line 8-inch pan or loaf pan with parchment paper.
Make the crust; combine flour, sugar and sliced butter in a bowl.
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Make the crust; combine flour, sugar and sliced butter in a bowl.
Stir or process in a food processor until coarse crumbs form. Stir in vanilla and stir.
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Stir or process in a food processor until coarse crumbs form. Stir in vanilla and stir.
Transfer the mixture into the prepared pan.
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Transfer the mixture into the prepared pan.
Poke the crust with a fork and bake for 15 minutes.
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Poke the crust with a fork and bake for 15 minutes.
Make the filling; beat eggs, sugar, lemon juice, heavy cream, and rum until smooth.
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Make the filling; beat eggs, sugar, lemon juice, heavy cream, and rum until smooth.
Fold in flour, pineapple and coconut.
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Fold in flour, pineapple and coconut.
Pour the filling over the baked crust.
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Pour the filling over the baked crust.
Bake for 25 minutes or until the center is set.
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Bake for 25 minutes or until the center is set.
Cool the bars and refrigerate for 3 hours before serving. Slice and serve.
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Cool the bars and refrigerate for 3 hours before serving. Slice and serve.
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