Pina Colada Bars

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!

Ingredients

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:

2 eggs
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.

Pina Colada Cupcakes

These cupcakes came about as a bit of a challenge. Paul, and one of our co-workers, challenged me to make some Pina Colada cupcakes. Now, I’m not the hugest fan of Pina Coladas. I mean, I will drink them if that’s one of the only options, but the pineapple-coconut combination is one that I only like in small increments.

Even so, I decided to rise to the occasion and make something out of my comfort zone. I fished around on the internet, and came up with this recipe. It sounded quite good, with pineapple juice and coconut milk in the cupcake, which was a bonus, because even a small can of pineapple is more than I’m ever going to eat.

The juice and the milk in the cupcake make them extremely moist, and the only pineapple that I used I actually chopped up and sprinkled just a few small pieces on each cupcake. I also ended up glazing the actual cupcake with a bit of spiced rum. (I would have used coconut rum, but I was all out!) I added a bit of rum into the buttercream as well to give it that extra pop of flavour.

Once in a while I decide to accept the challenge that people offer me, and these cupcakes turned into a hit with my challengers. Either way, even though they are not my personal favourite flavour combination, others definitely seem to love them!

Ingredients

Yield: 12 cupcakes

For the cupcakes:

1 2/3 c. flour
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
¾ c. brown sugar, packed
¼ c. sugar
½ c. butter, melted
1 egg, at room temperature
½ c. pineapple juice
½ c. coconut milk
2 tsp. vanilla

For the buttercream frosting:

¾ c. butter, softened
3 c. icing sugar
¼ c. coconut milk
2 tsp. vanilla extract
1 tsp. coconut or spiced rum

Preheat oven to 350°F. Line a muffin with paper cups, and set aside.

In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt. In a separate bowl melt the butter and whisk in the brown and white sugars. Add in the egg, pineapple juice, coconut milk, and vanilla. Whisk together slowly until there are no lumps in the batter.

Fill each muffin cup about 2/3 full of batter. If desired, chop up some fresh pineapple, and sprinkle over the top of each cupcake. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.

Transfer cupcakes to a cooling rack, and brush the tops with rum if desired. Let cool completely.

In the bowl of a mixer fitted with the paddle attachment, cream the butter until smooth. Add in the icing sugar, coconut milk, vanilla, and rum. Cream together until smooth. If the icing is too wet, add more icing sugar. If it is too stiff, add a little more coconut milk.

Pipe onto cupcakes, then garnish with shredded coconut and pineapple.