Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
- 1/2 cup crushed pineapple, drained
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 eggs
- 1/4 cup pineapple juice
- 1/4 cup coconut milk
- 1/4 teaspoon vanilla extract
Special equipment needed:
- 8x8 inch baking dish
- Mixing bowls
- Electric mixer
- Whisk
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease an 8x8 inch baking dish with butter or cooking spray.
2. In a mixing bowl, combine the flour, softened butter, powdered sugar, and salt. Mix with an electric mixer until the mixture resembles coarse crumbs.
3. Add the shredded coconut to the mixture and stir until well combined.
4. Press the mixture into the bottom of the prepared baking dish. Bake for 15 minutes or until lightly golden brown.
5. In another mixing bowl, whisk together the crushed pineapple, granulated sugar, cornstarch, eggs, pineapple juice, coconut milk, and vanilla extract until smooth.
6. Pour the mixture over the baked crust and spread it evenly.
7. Bake for 25-30 minutes or until the filling is set and the edges are lightly golden brown.
8. Let the bars cool completely in the baking dish.
9. Once cooled, cut the bars into squares and serve.
Time:
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe makes 9-12 bars.
Nutritional information:
Calories: 215
Fat: 12g
Carbohydrates: 24g
Protein: 3g
Sodium: 97mg
Sugar: 13g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
- You can use fresh pineapple instead of canned pineapple, but make sure to drain any excess juice.
- You can use almond milk or regular milk instead of coconut milk.
Variations:
- Add chopped macadamia nuts or pecans to the crust for extra crunch.
- Add a layer of cream cheese frosting on top of the bars for a richer flavor.
- Use mango or passionfruit instead of pineapple for a tropical twist.
Tips and tricks:
- Make sure to drain the crushed pineapple well to prevent the filling from being too watery.
- Use room temperature butter for easier mixing.
- Let the bars cool completely before cutting to prevent them from falling apart.
- Store the bars in an airtight container in the fridge for up to 3 days.
Storage instructions:
Store the bars in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the bars in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the bars on a platter with a sprinkle of powdered sugar and a few pineapple chunks on top.
Garnishes:
Garnish the bars with toasted coconut flakes or chopped nuts.
Pairings:
Serve the bars with a cup of hot tea or coffee.
Suggested side dishes:
Serve the bars with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of water to the mixture to help it stick together.
- If the filling is too runny, add a tablespoon of cornstarch to thicken it.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the bars in the fridge to prevent bacterial growth.
Food history:
Coconut and pineapple are both popular ingredients in tropical cuisine, especially in the Caribbean and Southeast Asia.
Flavor profiles:
The bars have a sweet and tropical flavor with a crunchy coconut crust and a creamy pineapple filling.
Serving suggestions:
Serve the bars as a dessert or a sweet snack.
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