Pineapple and Coconut Bars
Pineapple and coconut? There’s no better match. These easy, breezy treats are the brainchild of our colleague Danielle, who no doubt was channelling the Caribbean on baking day.
Ingredients
- 1 cup (100 g) quick oats
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (105 g) lightly packed brown sugar
- 1/2 cup (75 g) unbleached all-purpose flour
- 1/2 cup (45 g) unsweetened shredded coconut
- 1/2 cup (105 g) sugar
- 2 tbsp cornstarch
- 1 can (14 oz/398 ml) crushed pineapple in juice
- 1/4 cup (60 ml) lemon juice
- 2 tbsp unsweetened shredded coconut
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square baking dish and line the bottom with a sheet of parchment paper, letting the paper hang over two sides.
- In a bowl, combine all the ingredients until the mixture sticks together. Press onto the bottom of the prepared dish.
- Bake for 10 minutes or until the crust begins to firm up.
Pineapple and coconut? There’s no better match. These easy, breezy treats are the brainchild of our colleague Danielle, who no doubt was channelling the Caribbean on baking day.