Pineapple Coconut Crumb Bars Recipe #2
The pineapple coconut crumb bars recipe is absolutely easy to prepare and needs very little effort as the same mixture that you prepare for filling can be used for the topping purpose as well. Pineapple and coconut together form the best combo for this type of crumb bar dessert.
Servings: 9 large size bars
Calories:
Ingredients
For the crust and topping
- 1 ½
cups of all-purpose flour (spooned and leveled) - 1/2 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup sweetened coconut (shredded)
- 3/4 cup unsalted butter (softened)
For the filling
- 1 20 oz can crushed pineapple (drained)
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp fresh lemon juice
- 1/2 cup sweetened shredded coconut
Instructions
To prepare crust and topping
- For preparing these crumb bars first you need to preheat the oven to 350°F. In between line a square shape 8-inch baking pan with the aluminum foil. Leave some of the foil overhangs on the pan for easy removal of your baked bars and set it aside.
- Now mix together the flour, salt, and sugar in a large mixing bowl. Add the butter into the mixture after cutting it into small pieces. Stir the mixture with a fork until you get coarse crumbs. You can also beat it in a mixer on low speed or by using your hands as per your choice.
- Take out 1 cup of this mixture and keep it in a different mixing bowl. Add in ¼ cup of the shredded coconut in this mixture and mix together. After that store it in refrigerator after covering your mixing bowl tightly.
- Spread the reaming crumb bars mixture onto the prepared baking pan. Press it gently to spread it on a smoother level.
- Now it all set to be baked. So bake it at 350°F for 18 to 20 minutes or until you find the top layer is set completely and edges are turned to the light golden brown. Once baked for the stipulated time remove it from your oven and keep it aside to cool down.
To prepare the pineapple coconut filling
- To prepare your filling you need to mix the crushed pineapple, cornstarch, lemon juice, and sugar together in a large saucepan. Cook it over medium flame and stir often for about 5 to 7 minutes until the mixture gets thickened. Remove the pot from the heat and add the remaining ½ cup of the shredded coconut.
- Spread the pineapple filling on the crust. Take out the reserved crumb topping from your
refrigerator and sprinkle it on the top. Bake this again on the oven at 350°F for 30 to 40 minutes or until it turns to light golden brown on top. - After baking, remove it from the oven and place it to the wire rack to cool down. Now remove the foil from the baking pan and transfer it to the cutting board. Slice it into small or large bars whatever feels good to you.
- Serve these crunchy tasty bars to your friends and family members.