Pina Colada Bars Recipe

I just made these pina colada bars and i have to say, the mix of shredded coconut, pineapple, and just a hint of rum extract totally brought a chill tropical vibe to my day, like a mini beach vacay in every bite.

I love how my Pina Colada Bars come together with simple ingredients such as all purpose flour, shredded coconut, melted butter and drained crushed pineapple. I think the blend of coconut milk, coconut cream and a dash of rum extract gives a tropical flavor thats both satisfying and rich in nutritional goodness.

Ingredients

• All-purpose flour contains good carbs and a bit of protein, vital for sturdy bars.
• Unsweetened shredded coconut supplies fiber and healthy fats while adding a tropical flavor twist.
• Granulated sugar contributes sweetness and enhances taste, though it raises calorie levels considerably.
• Crushed pineapple delivers tangy, natural sweetness and vitamin C, making the bars refreshing and juicy.
• Eggs offer protein and work as a binder, helping every ingredient mix well together.
• Coconut milk and cream impart creaminess and rich coconut essence while providing mild fats.
• Rum extract introduces a slight kick and deep tropical aroma that lifts the dish.

Ingredient Quantities

• 1 cup all-purpose flour
• 1 cup unsweetened shredded coconut
• 3/4 cup granulated sugar (divided)
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1 can (20 oz) crushed pineapple, drained
• 3 large eggs
• 1/2 cup coconut cream
• 1/2 cup coconut milk
• 1 tsp rum extract

How to Make this

1. Preheat your oven to 350°F and line an 8×8 or 9×9-inch pan with parchment paper.

2. In a bowl, mix the flour, shredded coconut, 1/4 cup of the granulated sugar, and salt.

3. Pour in the melted butter and stir until the mixture comes together; then press it evenly into the pan to form your crust.

4. Bake the crust for about 10 minutes until it starts to get a light golden color on the edges.

5. Meanwhile, in a separate bowl, beat the eggs with the remaining 1/2 cup sugar, then stir in the drained can of crushed pineapple, coconut cream, coconut milk, and rum extract until well combined.

6. Pour the pineapple and coconut mixture over the pre-baked crust making sure it spreads evenly.

7. Return the pan to the oven and bake for about 25 to 30 minutes or until the topping is mostly set.

8. Let it cool completely in the pan before cutting into bars.

9. Enjoy your Pina Colada Bars, and share if you feel like it (or keep them all for yourself)!

Equipment Needed

1. Oven (preheat to 350°F)
2. 8×8 or 9×9-inch baking pan
3. Parchment paper (for lining the pan)
4. Medium bowl (for mixing the dry ingredients)
5. Large bowl (for beating the eggs and combining the wet ingredients)
6. Whisk or fork (for beating the eggs)
7. Spatula or mixing spoon (for stirring and evenly pressing the crust)
8. Measuring cups and spoons (for measuring all ingredients)
9. Cooling rack or clean surface (for cooling the bars before cutting)
10. Knife (for slicing the bars once they have cooled)

FAQ

• Q: Do I really need to drain the crushed pineapple?
  A: Yes, its really important to drain the pineapple so the bars dont come out too wet.
• Q: Can I substitute coconut cream with more coconut milk?
  A: You can, but the bars might not be as rich. The cream adds a thicker, creamier texture.
• Q: Is it okay to swap unsalted butter with coconut oil?
  A: Yup, coconut oil works pretty well but it might slightly change the flavor of the bars.
• Q: Can I use a different type of flour if I don’t have all-purpose?
  A: Sure, but be careful as some flours absorb liquid differently. You might need to adjust the amounts a bit.
• Q: How long will these Pina Colada Bars stay fresh?
  A: They usually keep good for about 4-5 days when stored in an airtight container in the fridge.

Pina Colada Bars Recipe Substitutions and Variations

• If you don’t have all-purpose flour, you can use a gluten free flour blend or even almond flour. It might change the texture a bit though.
• Instead of unsweetened shredded coconut, you can use toasted coconut for some extra nuttiness in the bars.
• If you’re short on granulated sugar, try mixing in some brown sugar to add a little extra depth of flavor.
• If you don’t have unsalted butter, melted coconut oil works just as well and keeps the tropical taste.
• No rum extract? A splash of real rum or even vanilla extract can be substituted for that Caribbean kick.

Pro Tips

Alright, here goes a reworked version of the recipe with some pro tips thrown in:

Pina Colada Bars

Ingredients:
• 1 cup all-purpose flour
• 1 cup unsweetened shredded coconut
• 3/4 cup granulated sugar (divided into 1/4 cup and 1/2 cup)
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1 can (20 oz) crushed pineapple, drained really well
• 3 large eggs
• 1/2 cup coconut cream
• 1/2 cup coconut milk
• 1 tsp rum extract

Instructions:
1. Preheat your oven to 350°F and line an 8×8 or 9×9-inch pan with parchment paper. (Pro tip: Using parchment paper makes it sooo much easier to get the bars out of the pan without sticking.)
2. In a bowl, mix the flour, shredded coconut, 1/4 cup sugar, and salt. Then, stir in the melted butter until the mix just comes together. Press the mixture evenly into your pan to form the crust.
3. Bake the crust by itself for about 10 minutes or until you see the edges starting to turn a light golden color. (Pro tip: Keep an eye on it because ovens differ; sometimes it can go golden too fast or not fast enough.)
4. In another bowl, beat the eggs with the remaining 1/2 cup sugar and then stir in the drained crushed pineapple, coconut cream, coconut milk, and rum extract until everything is mixed up evenly.
5. Pour the pineapple and coconut mix over the hot crust and make sure it’s spread out evenly.
6. Put the pan back in the oven and bake for another 25-30 minutes until the top is mostly set. (Pro tip: A toothpick inserted in the center should come out mostly clean when the bars are done.)
7. Let the bars cool completely in the pan. Then cut them into squares and enjoy. (Pro tip: If you can wait long enough for the bars to cool, the flavors blend better so they taste even more awesome.)

Hope you dig these Pina Colada Bars, and remember, sharing is caring (or not, if you wanna keep them all for yourself)!