We are knee-deep into summer. I was invited to a Hawaiian luau, pig roast and everything, and I decided to make a dessert to contribute to the dessert table. This was a few weeks ago, and I just got around to write the post for this recipe now.
These Pina Colada bars are really easy. Think lemon squares, with the addition of pineapple and coconut. If you like Pina Coladas, you will definitely like these. They are light, tropical, fruity, and delicious.
I found the recipe here, and they were extremely easy to make. Low risk, high reward. The recipe is easy to follow, and it yields delicious, tropical results.
They have a bit of a shortbread crust, and a creamy, almost custard-y filling. Take the plunge headfirst into seasonal treats, and make these ASAP!
Yield: 1 9×9 pan, approx. 2 dozen squares
For the crust:
½ c. butter, softened
1 c. flour
1/3 c. icing sugar
1 tbsp. cornstarch
1 tsp. vanilla
For the filling:
1 c. sugar
½ c. lemon juice
2 tbsp. heavy whipping cream
¼ tsp. rum extract or spiced rum
2 tbsp. flour
1 8oz. can crushed pineapple, drained
¾ c. sweetened flaked coconut
Preheat oven to 350°. Line a 9×9 square pan with parchment paper or aluminum foil and spray with cooking spray.
To make the crust, combine all crust ingredients in a medium bowl, cutting in the butter with a pastry cutter. Press the dough into the prepared pan. The mixture will be crumbly. Pierce the dough a few times and place in the preheated oven for 12-15 minutes until barely golden brown.
Remove from oven and cool slightly.
While the filling cooks, in a large bowl, combine the eggs, sugar, lemon juice, cream and rum extract, and whisk until smooth. Add in the flour, and whisk again until smooth. Stir in the drained pineapple and coconut until combined.
Pour mixture over warm crust, and bake in the oven for 18-25 minutes, or until center does not jiggle and the edges begin to slightly brown. Allow bars to cool in the pan until room temperature. Transfer to the fridge, cool completely, then slice and serve.