Description
These tropical pineapple bars have a buttery crust, a luscious pineapple filling, and a sweet coconut drizzle on top. They’re the perfect balance of tangy, sweet, and creamy!
Ingredients
For the Crust:
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
For the Pineapple Filling:
- 1 can (20 oz / 567g) crushed pineapple, drained
- 3/4 cup (150g) granulated sugar
- 1/4 cup (32g) cornstarch
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
For the Coconut Drizzle:
- 1 cup (120g) powdered sugar
- 2 tablespoons coconut milk (or regular milk)
- 1/2 teaspoon vanilla or coconut extract
Instructions
Preheat the Oven & Prepare the Pan – Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
Make the Crust – In a bowl, beat the butter and sugar until creamy. Add flour and salt, mixing until crumbly. Press evenly into the pan. Bake for 15 minutes, or until lightly golden.
Prepare the Pineapple Filling – In a saucepan over medium heat, mix drained crushed pineapple, sugar, and cornstarch. Stir continuously until thickened, about 3-5 minutes. Remove from heat and let cool slightly.
Add the Filling – In a small bowl, whisk eggs, vanilla, and coconut extract. Stir into the cooled pineapple mixture. Pour over the baked crust.
Bake Again – Return to the oven and bake for 20-25 minutes, or until set. Let cool completely.
Make the Coconut Drizzle – Whisk powdered sugar, coconut milk, and vanilla/coconut extract until smooth. Drizzle over the cooled bars.
Chill, Slice & Serve – Refrigerate for at least 30 minutes before slicing into bars. Enjoy!
Notes
For extra coconut flavor, sprinkle toasted coconut flakes on top.
Store in the fridge for up to 5 days.
Swap coconut drizzle for a cream cheese glaze if you prefer!