Pineapple Coconut Bars

Pineapple Coconut Bars are also lovingly known as Pina Colada Bars. They are three layers of tropical goodness that just happen to have a fun name. Pineapple coconut filling in the middle and all layers are easy to make.

Pina Colada Crumb Bars are layers of sweet goodness that just happen to have a fun name too. I think bars can be for breakfast, snacks, or dessert.

Wouldn’t three layers with the middle layer being a pineapple coconut filling be perfect with a cup of coffee in the morning?

Normally breakfast bars are packed full of granolas and other wonderful ingredients but, hey, once in a while you can go a little crazy … and these do have oats, you know.

If I like appetizers for dinner then you know I like snacks for breakfast. If you cook these with the intention of freezing them for quick snacks – have no fear.

💭 Can you freeze coconut bars

• The pineapple coconut bars freeze perfectly so it is one of those things that you can grab right out of the freezer as you are running out the door.
• They also defrost in no time so they are wonderful for a grab and go.
• I thought I was going to freeze some but it turns out that Ed really really really likes them.
• The bars aren’t all gone but they will be fine in the fridge for the few days that they are going to last.
• I will admit Ed isn’t eating them all. You know I have to test them. So I tested them three times!

The crumb topping is crumbly and perfect and all layers are very easy to make.

🥘 Ingredients

• Whole wheat flour adds fiber and nutrients to the main base for these pina colada bars.
• Dairy-free butter adds needed liquid and a buttery taste.
• Rolled oats give extra protein and a chewy texture.
• Brown sugar sweetens the bottom oat base.
• Baking soda is a leavening agent.
• Macadamias have a rich buttery flavor.
• Coconut sugar adds a different type of sweet flavor in a very understated way.
• Cornstarch is a thickener and binder.
• Dried pineapple cooks into the nicest jammy center.
• Water helps dissolve the sugar when it is heated.
• Unsweetened shredded coconut adds more texture and chewing satisfaction.

🔪 Instructions

• I used the food processor to cut up my dried pineapple and it actually made it all roll up into a ball because it was chopped so fine and it stuck altogether.
• That is good because when it is cooked it will be a smooth filling.
• If you want to chop it by hand into small bits – that is good too. It will just be a little more textured filling.

For the filling:

• In a small saucepan add the water, coconut sugar, cut up dried pineapple, and cornstarch.
• NOT the coconut – yet.

• Cook over medium-high heat until sauce thickens.
• Take off the heat and stir in the coconut.
• It will thicken even more as it cools. It takes about 5 to 10 minutes.
• Set aside.

For the crumb mixture:

• To a large bowl add the flour and butter.
• Cut the butter into the flour until it is like a coarse meal.
• To this mixture add the oats, brown sugar, and baking soda.
• Mix well and I use my fingers to really get it well incorporated.

• Take out 1/2 cup of the mixture. Add the nuts to this 1/2 cup and set aside.
• Press the remaining mixture into an ungreased 8x8x2 or 9x9x2 inch baking pan.
• I used 8x8x2 but I will tell you the different cooking times at the end during the baking instructions.

• Spread your filling evenly all over this layer.

• Sprinkle the crumb mixture that you set aside all over this filling mixture.
• Spread it out evenly and press, lightly, with your hand.

• Bake at 350° for 30 to 35 minutes for a 9x9x2 pan and 35 to 40 minutes for an 8x8x2 pan.
• The 8x8x2 pan will make your bars a little taller as in my photo.
• Let the bars cool completely in the pan.
• I cut all around the edge of the pan to separate to get anything unstuck.
• The whole piece actually lifted out of the pan and I was able to place it on a cutting board and cut it there.
• I made three slices in each direction and got 16 nice size square bars.

📖 More homemade bars

You came to the right place. Not only are dessert bars delicious but you can freeze some for On-the-Go snacks.

• Cranberry Date Breakfast Bars have three different kinds of dried fruit inside.

Pina Colada Crumb Bars

Ginny McMeans

4.8400 from 6 votes

Pina Colada Crumb Bars are three layers of goodness that just happen to have a fun name.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 16 Bars

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Ingredients

  

1x2x3x

• 1 cup whole wheat flour
• 1/2 cup dairy free butter
• 1 cup rolled oats
• 2/3 cup brown sugar packed
• 1/4 teaspoon baking soda
• 1/2 cup chopped macadamias, walnuts or pecans – your choice – to keep with the theme I used macadamias

For the middle layer:

• 1 tablespoon coconut sugar
• 1 tablespoon cornstarch
• 3/4 cup dried pineapple chopped fine or processed in a food processor
• 3/4 cup water
• 1/2 cup unsweetened shredded coconut

Instructions

 

• I used the food processor to cut up my dried pineapple and it actually made it all roll up into a ball because it was chopped so fine and it stuck all together. That is good because when it is cooked it will be a smooth filling. If you want to chop it by hand into small bits – that is good too. It will just be a little more textured filling.

For the filling:

• In a small saucepan add the water, coconut sugar, cut up dried pineapple and cornstarch. NOT the coconut – yet.
• Cook over medium high heat until sauce thickens.
• Take off the heat and stir in the coconut. It will thicken even more as it cools. It takes about 5 to 10 minutes.
• Set aside.

For the crumb mixture:

• To a large bowl add the flour and butter.
• Cut the butter into the flour until it is like a coarse meal.
• To this mixture add the oats, brown sugar, and baking soda.
• Mix well and I use my fingers to really get it well incorporated.
• Take out 1/2 cup of the mixture. Add the nuts to this 1/2 cup and set aside.
• Press the remaining mixture into an ungreased 8x8x2 or 9x9x2 inch baking pan.
• I used 8x8x2 but I will tell you the different cooking times at the end during the baking instructions.
• Spread your filling evenly all over this layer.
• Sprinkle the crumb mixture that you set aside all over this filling mixture.
• Spread it out evenly and press, lightly, with your hand.
• Bake at 350° for 30 to 35 minutes for a 9x9x2 pan and 35 to 40 minutes for an 8x8x2 pan. The 8x8x2 pan will make your bars a little taller as in my photo.
• Let the bars cool completely in the pan.

Notes

I cut all around the edge of the pan to separate to get anything unstuck.

The whole piece actually lifted out of the pan and I was able to place it on a cutting board and put it there.

I made three slices in each direction and got 16 nice size square bars.

 

Nutrition

Serving:1Bar, Calories:194kcal, Carbohydrates:27g, Protein:2g, Fat:9g, Saturated Fat:2g, Sodium:75mg, Potassium:82mg, Fiber:1g, Sugar:16g, Vitamin A:270IU, Vitamin C:1.1mg, Calcium:20mg, Iron:0.9mg

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