Pina Colada Bars
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Pina Colada Bars. Bursting with the tropical flavours of coconut, pineapple and rum on a brown sugar shortbread base.
Another pineapple treat this morning in these Pina Colada Bars. They feature a brown sugar shortbread crust topped with a pineapple macaroon centre.
Finally they are topped by a rum flavoured frosting as a finishing touch! Just delicious!
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Pina Colada Bars
Pina Colada Bars. Bursting with the tropical flavours of coconut, pineapple and rum on a brown sugar shortbread base.
Ingredients
For the bottom layer
- 1 ¾ cups + 2 tablespoon flour
- ¾ cup butter
- ⅓ cup brown sugar
For the Middle Layer
- 4 cups unsweetened coconut
- 2 large egg whites
- 2 teaspoon vanilla extract
- 1 can 300 ml sweetened condensed milk
- pinch salt
- 1 ½ cups diced fresh pineapple
- 2 teaspoon rum extract
For the Rum Frosting
- ½ cup soft butter
- 2 cups icing sugar
- 2 teaspoon rum extract
- a few tablespoon milk (enough to bring the frosting to a spreadable consistency.
Instructions
To prepare the bottom layer
- Crumble together the flour, butter and brown sugar with your hands or pulse together in a food processor.
- Press into 9x13 inch pan, lined with parchment paper. Bake at 350 degrees for 12 minutes.
To prepare the Middle Layer
- Mix together the sweetened condensed milk, salt and vanilla, then fold in the coconut.
- Whip the egg whites to soft peaks and then fold the coconut mixture gently through the beaten egg whites.
- Finally fold in the pineapple and rum extract
- Spread onto the prepared base and bake for 25 additional minutes.
- Cool completely before topping with Rum Frosting.
To prepare the Rum Frosting
- Beat together all of the frosting ingredients until smooth.
- Spread the frosting evenly over the coconut layer. cut into bars or squares.
sounds yummy. One thing I'm confused on though. The description says pineapple macaroon center but I didn't see macaroons in the recipe. Were they left out?
The center is a macaroon recipe.
You need to put more pictures 🙂
Can I use canned pineapple? as I ask in case you throw something at this recipe simpleton.
Fresh is best but in a pinch, canned will do.
I just made these this evening and I can't wait to try them!
How is a woman supposed to lose weight with recipes like this around? Oh well who cares if I'm a lil chubby? Keep the recipes coming and I will keep shareing, cooking and eating them. One of the best recipe sites I've seen and used Thanks Barry xo
Is the 4 cups of unsweetened coconuts, coconut flakes or puree or some sort? And should these be refrigerated?
Dried coconut. I do keep them in the fridge.
I really wanted to love these bars, but I thought they were ok. I felt the rum extract was very strong in the frosting and it over powered any taste of the coconut. Also, I may have done something wrong because these were very wet bars,impossible to cut. I even cooked them longer. I used fresh pineapple but maybe it was too juicy????
Rum extracts do differ in strength by brand I find. Best to add a little at a time and taste. It could be a particularly juicy pineapple you had.Be sure to dice small and give it a bit of a squeeze when you add it next time.