Name: Pineapple and Coconut Bars
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12
Ingredients: 1 cup (100 g) quick oats; 1/2 cup (115 g) unsalted butter, softened; 1/2 cup (105 g) lightly packed brown sugar; 1/2 cup (75 g) unbleached all-purpose flour; 1/2 cup (45 g) unsweetened shredded coconut; 1/2 cup (105 g) sugar; 2 tbsp cornstarch; 1 can (14 oz/398 ml) crushed pineapple in juice; 1/4 cup (60 ml) lemon juice; 2 tbsp unsweetened shredded coconut

Preparation

Crust
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square baking dish and line the bottom with a sheet of parchment paper, letting the paper hang over two sides.
- In a bowl, combine all the ingredients until the mixture sticks together. Press onto the bottom of the prepared dish.
- Bake for 10 minutes or until the crust begins to firm up.
Pineapple Filling
- Meanwhile, in a saucepan off the heat, combine the sugar and cornstarch. Whisk in the pineapple and lemon juice. Bring to a boil over medium heat, whisking constantly and scraping the bottom and sides of the pan until the mixture thickens, about 7 minutes.
- Spread the mixture over the crust, then sprinkle with the coconut. Bake for 20 minutes. Let cool completely.
- Cut into bars. The pineapple and coconut bars will keep for 1 week in an airtight container in the refrigerator.

Pineapple and Coconut Bars

Categories

Ingredients

Crust

Pineapple Filling

Preparation

Crust

Pineapple Filling

Personal Note