Skip to Content

Pina Colada Bars

Pina Colada Bars. Bursting with the tropical flavours of coconut, pineapple and rum on a brown sugar shortbread base.

Pina Colada Bars

Pina Colada Bars

A second pineapple treat this morning in these Pina Colada Bars, featuring a brown sugar shortbread crust topped with a pineapple macaroon centre and a rum flavoured frosting to top it off. Just delicious!

Like this Pina Colada Bars recipe?

Be sure to browse the photo index of over 200 cookie and cookie bar recipes is in our expansive Cookies Category.

Pina Colada Bars

Pina Colada Bars

To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram.

You might also like:

Honey Nut Cookie Bars


Pina Colada Bars
Prep Time
25 mins
Cook Time
37 mins
Total Time
1 hr 2 mins
Pina Colada Bars - bursting with the tropical flavours of coconut, pineapple and rum on a brown sugar shortbread base.
Course: Cookies
Servings: 3 dozen cookie bars
Author: Barry C. Parsons
For the bottom layer
  • 1 3/4 cups + 2 tbsp flour
  • 3/4 cup butter
  • 1/3 cup brown sugar
For the Middle Layer
  • 4 cups unsweetened coconut
  • 2 large egg whites
  • 2 tsp vanilla extract
  • 1 can 300 ml sweetened condensed milk
  • pinch salt
  • 1 1/2 cups diced fresh pineapple
  • 2 tsp rum extract
For the Rum Frosting
  • 1/2 cup soft butter
  • 2 cups icing sugar
  • 2 tsp rum extract
  • a few tbsp milk (enough to bring the frosting to a spreadable consistency.
To prepare the bottom layer
  1. Crumble together the flour, butter and brown sugar with your hands or pulse together in a food processor.
  2. Press into 9x13 inch pan, lined with parchment paper. Bake at 350 degrees for 12 minutes.
To prepare the Middle Layer
  1. Mix together the sweetened condensed milk, salt and vanilla, then fold in the coconut.
  2. Whip the egg whites to soft peaks and then fold the coconut mixture gently through the beaten egg whites.
  3. Finally fold in the pineapple and rum extract
  4. Spread onto the prepared base and bake for 25 additional minutes. Cool completely before topping with Rum Frosting.
To prepare the Rum Frosting
  1. Beat together all of the frosting ingredients until smooth.
  2. Spread the frosting evenly over the coconut layer. cut into bars or squares.
[asa2]1550816551[/asa2][asa2 country_code=”CA”]1550816128[/asa2][asa2]1550815555[/asa2]
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Sunday 7th of May 2017

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????

Barry C. Parsons

Sunday 14th of May 2017

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.


Saturday 23rd of July 2016

Is the 4 cups of unsweetened coconuts, coconut flakes or puree or some sort? And should these be refrigerated?

Barry C. Parsons

Friday 19th of August 2016

Dried coconut. I do keep them in the fridge.

Dale MacDonald

Monday 13th of February 2012

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


Wednesday 14th of December 2011

I just made these this evening and I can't wait to try them!

Barry C. Parsons

Tuesday 13th of December 2011

Fresh is best but in a pinch, canned will do.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sharing is Caring

Help spread the word. You're awesome for doing it!