Rated 5.0 stars by 1 users
Dessert
12 servings
20 minutes
80 minutes
Betsy Haley
¾ cup unsweetened coconut flakes
1 1/3 cups all-purpose flour
1/3 cup powdered sugar
Pinch of salt
½ cup cold butter, cut into small pieces
2 large eggs
1 cup granulated sugar
½ cup sour cream
Pinch of salt
½ cup all-purpose flour
½ Pinkglow® Pink Pineapple, cut into thin slices
2/3 cup powdered sugar
½ teaspoon ground ginger
4 Tablespoons heavy cream
Preheat oven to 350°F. Line an 8X8 baking dish with parchment paper allowing overhand for easy removal.
Spread coconut flakes in a dry skillet. Cook over medium heat, stirring frequently until toasted. Cool slightly.
To make the crust: In a medium bowl, mix together toasted coconut flakes, 1 1/3 cups flour, powdered sugar and a pinch of salt. Cut in cold butter using a fork or pastry blender until mixture resembles a coarse meal.
Press mixture firmly into the bottom of the prepared pan. Bake for 15-20 minutes until the edges begin to turn golden brown. Remove from oven and cool slightly.
To make the filling: Whisk together eggs, granulated sugar, sour cream, pinch of salt and ½ cup flour.
Arrange pineapple slices in an even layer over the pre-baked crust. Pour filling mixture over the pineapple. Bake for 1 hour until mixture is set in the center and the edges are golden brown. Remove from oven and allow to cool for at least 15 minutes before glazing.
To make the glaze: Whisk together powdered sugar, ginger and heavy cream. Pour evenly over the top of the bars. Refrigerate for at least 1 hour before slicing with a serrated knife.
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