If you would like to double this recipe, it will fill a
standard 9x13 pan. You can make this recipe in an 8, 9 or 10 inch square pan.
Simply increase the cooking times by a minute or two for slightly thicker bars
in the smaller size pans. If you are doubling the recipe, simply drain the pineapple
(saving the juice for this or this or this recipe) and use the full amount of
pineapple in the can. If you decide to double the recipe, the bars freeze well
and thaw perfectly in less than an hour!
Pineapple Coconut
Bars - GLUTEN FREE recipe
Yield: 16 bars
Crust Ingredients:
1/2 cup butter
1/2 cup light brown sugar
1/3 cup tapioca starch
2/3 cup brown rice flour
2/3 cup brown rice flour
Filling
Ingredients:
2 eggs
1 tablespoon vanilla extract
juice of one lime, about 1 tablespoon lime juice
1/3 cup light brown sugar
1/4 cup brown rice flour
1/4 teaspoon kosher salt
1 cup DOLE
pineapple tidbits in 100% juice, drained
1 cup shredded sweetened coconut
Topping
Ingredients:
1 cup shredded sweetened coconut
Preheat the oven to 350 degrees. Combine the crust
ingredients and press the mixture into the bottom of a well-greased or
parchment lined 10” square pan. Doubling this recipe will fill a 9x13 pan. Bake
for 12 minutes (or 15 minutes for a doubled recipe).
Remove from the oven and let the crust cool for 10
minutes while preparing the filling. Place the pineapple and 1 cup of shredded
coconut in a bowl. Sprinkle with flour, brown sugar and salt. Stir to coat. Mix
together the eggs, vanilla and lime and stir into the pineapple mixture.
Pour the filling over the crust and top with the
remaining coconut. Bake for 25-32 minutes, until the coconut turns golden
brown. (Smaller pans will make thicker bars and will require the longer baking time.) Let cool completely before slicing. Enjoy!
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