Pina Colada Bars

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Who is ready to sit on the beach, dig their toes in the sand and enjoy tropical drinks with cute little umbrellas? I know I am, but it is not going happen any time soon unfortunately. Just because we cannot go on a beach vacation does not mean that we cannot still enjoy the tropical flavors found in these Pina Colada Bars.

For even more pineapple and coconut inspired recipes, check out my Tropical Pina Colada recipes page.

Three Pina Colada Bars stacked on two white plates

Sweet pineapple and coconut are baked to perfection on a cookie base, then topped with a cherry for a fun treat that the entire family will love.

Three cherry topped Pina Colada Bars lined up on a white plate.

What you will need to make this recipe:

Looking down on a cherry topped Pina Colada Bars on a white dessert plate.

How to make Pina Colada Bars:

Preheat oven to 350 degrees.

For the Base:

Pulverize Nilla Wafers in a food processor or blender. Pour into a bowl and mix with melted butter.

Cookie crumbs and melted butter in a clear glass bowl.

Pour mixture into a 9 x 13 baking dish and press down firmly.

Cookie mixtures pressed down in a baking dish.

Bake for 15 minutes.

For the Filling:

Whisk eggs, coconut cream, sugar, salt, rum extract* and flour together.

Eggs, coconut cream, sugar and flour in a large glass bowl.

Stir in the drained pineapple.

Crushed pineapple stirred into the filling mixtures with a gray rubber spatula.

Remove the baking dish from the oven.

Cookie base baked in a white baking dish.

Pour the filling mixture over the cookie base.

Pineapple filling poured over the cookie base in a white baking dish.

Sprinkle with shredded coconut.

Shredded coconut sprinkled over the pineapple filling in a white baking dish.

Bake for 30 minutes, until set and lightly browned.

Baked Pina Colada Bars in a white baking dish.

Allow to cool for 15 minutes on a wire rack before cutting.

Pina Colada Bars cut into squares in a white baking dish.

Top each square with a cherry and serve.

Looking down on three cherry topped Pina Colada Bars lined up on a white serving platter.

Your mouth will be watering as they bake!

Recipe Notes & Tips:

  • I used canned coconut “cream”. You can also use full-fat coconut milk in a can if that is all that is available in your area.
  • Do not use Coco Lopez coconut cream!! It contains sugar and will make this dessert sickly sweet. Trust me, it is sweet enough.
  • Substitute your favorite cookies for the base if you prefer. A shortbread cookie would work really well.
  • For a dairy-free dessert, substitute coconut oil for the butter.
  • If you do not like cherries, leave them off.

More delicious Pina Colada recipes

Enjoy!!

Three Pina Colada Bars stacked on two white plates

Pina Colada Bars

These Pina Colada Bars will add a burst of tropical sweetness to your day. They are perfect for any occasion and the entire family will love them!
4.75 from 8 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: pineapple, coconut, bars, recipe, easy, Hawaiian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 24 Servings
Calories: 160kcal
Author: Lisa Johnson

Equipment

  • 9 x 13 Baking Dish

Ingredients

Base

  • 1 ½ cups Nilla Wafers crumbs
  • 7 Tablespoons unsalted butter melted

Filling

  • 2 large eggs
  • ½ cup canned coconut cream or full-fat coconut milk, unsweetened – shake well before using!
  • 1 cup granulated sugar
  • cup unbleached all-purpose flour
  • teaspoon fine sea salt
  • 1 teaspoon rum extract optional
  • 16 ounce can crushed pineapple drained
  • 1 cup shredded coconut I used unsweetened, but sweetened will also work.
  • 24 Maraschino cherries rinsed and dried

Instructions

Base

  • Preheat oven to 350 degrees.
  • Pulverize Nilla Wafers in a food processor or blender. Pour into a bowl and mix with melted butter.
  • Pour mixture into a 9 x 13 baking dish and press down firmly. Bake for 15 minutes.

Filling

  • Whisk eggs, coconut cream, sugar, salt, rum extract* and flour together.
  • Stir in the drained pineapple.
  • Remove the baking dish from the oven.
  • Pour the filling mixture over the cookie base. Sprinkle with shredded coconut.
  • Return to oven and bake for 30 minutes, until set and lightly browned.
  • Allow to cool for 15 minutes on a wire rack before cutting.
  • Top each square with a cherry and serve.

Notes

  • I used canned coconut “cream”. You can also use full-fat coconut milk in a can if that is all that is available in your area.
  • Do not use Coco Lopez coconut cream!! It contains sugar and will make this dessert sickly sweet. Trust me, it is sweet enough.
  • Substitute your favorite cookies for the base if you prefer. A shortbread cookie would work really well.
  • For a dairy-free dessert, substitute coconut oil for the butter.
  • If you do not like cherries, leave them off.

Nutrition

Calories: 160kcal | Carbohydrates: 22g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 57mg | Potassium: 66mg | Fiber: 1g | Sugar: 17g | Vitamin A: 136IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

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