COCONUT PINEAPPLE BARS

  

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.