Pineapple Coconut Bars
15 bars
Servings 15
Ingredients
Coconut crust
- 1 ¼ cups all-purpose flour (180 grams)
- ½ cup butter, cold (113 grams)
- ⅓ cup granulated sugar (67 grams)
- ½ cup sweetened flaked coconut (60 grams)
- pinch of salt
- 2 tablespoons water
Pineapple filling
- 1 ½ cups granulated sugar (300 grams)
- ⅓ cup all-purpose flour plus 1 tablespoon (58 grams)
- 4 large eggs
- 1 large egg yolk
- 2 cups fresh pineapple puree (500 ml)
- 1 tablespoon lime zest
- ¼ cup lime juice (62 ml)
- toasted coconut flakes for garnish
Instructions
- Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking spray and line with parchment paper.
- Make the coconut crust. Pulse the shredded coconut in a food processor until it becomes small crumbs. Add all-purpose flour, butter, sugar, and a pinch of salt, and pulse until combined. Slowly add water while the food processor is running and mix just until combined. Press the crust into the prepared baking sheet in an even layer. Bake for 15-17 minutes or until golden. Remove from the oven and let cool.
- Make the pineapple filling. Whisk together sugar with flour, 4 eggs, 1 egg yolk, pineapple juice, lime zest, and lime juice. Pour the filling into the crust and bake for 30-35 minutes or until the edges have set and the center is slightly jiggly. Remove from the oven and cool completely.
- Garnish the pineapple coconut bars with toasted coconut and cut them into 15 bars. Sprinkle with powdered sugar if desired.
Notes
If you don't have a food processor, you can use a blender to cut the coconut into small crumbs. Then, mix all of the ingredients using a pastry cutter or using your hands. If your kitchen is very warm, shape the dough into a disc and chill in the fridge for 30 minutes. Remove from the fridge, roll into a 9x13 inch rectangle using a rolling pin, and transfer to the prepared baking dish.
To make pineapple puree, blend enough fresh pineapple to yield 2 cups. You can also use frozen pineapple or canned pineapple. If using canned pineapple, make sure to drain the pineapple before blending.