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.
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.
What you will need to make this recipe:
- Nilla Wafers – crushed/crumbs
- Butter
- Eggs
- Flour
- Sugar
- Coconut cream in a can
- Salt
- Crushed pineapple
- Shredded coconut
- Maraschino cherries
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.
Pour mixture into a 9 x 13 baking dish and press down firmly.
Bake for 15 minutes.
For the 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.
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.
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
- Pina Colada Cream Pie
- Pina Colada Popcorn
- Pina Colada Ice Cream
- Mango Pina Colada Smoothie
- Traditional Pina Colada Recipe
Enjoy!!
Pina Colada Bars
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
- ⅓ cup unbleached all-purpose flour
- ⅛ 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.
