- Butter ½ cup (113g) • 717 kcal
- Flour 1 cup (120g)
- Powdered sugar 1/3 cup (75g)
- Vanilla Extract 1 tsp
- Eggs 2 • 130 kcal
- Sugar 1 cup (200g) • 470 kcal
- Lemon juice ½ cup (120ml)
- Heavy Cream 2 tbsp (30ml)
- rum extract ¼ tsp
- Flour 2 tbsp (30g)
- Pineapple 8oz. (220g) crushed, can or fresh
- flaked coconut ¾ cup (55g)
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.
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.
Stir or process in a food processor until coarse crumbs form. Stir in vanilla and stir.
Transfer the mixture into the prepared pan.
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.
Fold in flour, pineapple and coconut.
Pour the filling over the baked crust.
Bake for 25 minutes or until the center is set.
Cool the bars and refrigerate for 3 hours before serving. Slice and serve.