The crust and topping for these Coconut Pineapple Bars are the same, and they are stuffed with a flavorful pineapple coconut filling! Serve after a meal or at your next party.
CRUST AND TOPPING:
1 and 1/2 cups all-purpose flour spooned & leveled.
1/2 cup granulated sugar
1/4 teaspoon salt
3/4 cup unsalted butter softened
1/4 cup sweetened shredded coconut
PINEAPPLE COCONUT FILLING:
1 20-ounce can of crushed pineapple, drained
1/2 cup granulated sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/2 cup sweetened shredded coconut
Set the oven to 350 degrees Fahrenheit. Line an 8-inch square
baking pan with the foil, leaving some overhang on all sides for removal with
ease. Place aside.
Combine the flour, sugar, and salt in a large mixing bowl. Add
the butter, cutting into pieces, to the rest of the ingredients. Mix on low
speed with a mixer till coarse crumbs form.
One cup of the mixture should be set aside in an additional
mixing bowl. Combine a quarter of a cup of the shredded coconut with the
reserved combination, cover tightly, and refrigerate.
Take the remaining crumb combination into the baking pan and
push it down firmly to form an even layer.
Cook for eighteen to twenty minutes, till the top is set and
the edges are delicately golden brown, at 350°F. Set aside to cool after
removing from the oven.
PINEAPPLE COCONUT FILLING: In a large saucepan, combine the
crushed pineapple, sugar, cornstarch, and lemon juice. Cook while stirring
frequently, for about five to seven minutes, till the pineapple combination has
thickened. Take the pan off the heat and add the remaining half of the shredded
coconut.
Spread the pineapple filling on top of the crust. Take away
the remaining crumb topping from the fridge and uniformly sprinkle it over the
top.
Bring back to the oven and bake for thirty to forty minutes or
until the top is lightly golden brown.
Take away from the oven and set aside to cool on a wire rack.
Get rid of the foil from the pan and cut into bars to serve.
No comments:
Post a Comment