Oh My Potluck!

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A Whole (Piña) Colada Nothing Going On Bars

Pina Colada BarI have this fabulous recipe for lemon bars in a recipe book that I’ve had little luck with. It’s the only reason I keep the book really. I also had a bunch of coconut I felt like getting rid of and I was lying in the chiropractor’s office and thinking what I could do. Bam! Piña Colada bars! Genius.

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So, while staring up at the fluorescent lights on the ceiling I imagined all the fabulous directions these beauties could take. I’d use coconut oil in the shell and replace the lemon with pineapple. There were definitely some other fine tunings I had to do but in the end it turned out to be amazing.

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In my head I imagined being able to go vegan on these if I used all coconut oil or a blend of oil and shortening. However, I forgot the necessity of eggs in the filling part so I decided to at last go the gluten free root. It’s easy to switch back and forth if you’d prefer to use gluten flours instead. I’ve pretty much always made the lemon bars with gluten flour, it’s cheaper and I don’t have too many celiac friends so it’s not a big deal.

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I don’t know why I ever hated coconut. Look how amazing it is? A colleague of mine is in Hawaii right now and I imagine this is what he’s eating all day. Lucky guy. He’s probably going surfing every morning and to luaus every night too so in honour of that let’s listen to some surf music to get us in the mood.


Watch here or go to youtube.

A Whole (Piña) Colada Nothing Going On Bars

Makes about 24 bars

  • 1/4 cup coconut oil, softened at room temperature
  • 1/2 cup butter, softened at room temperature
  • 2 cups gluten-free all-purpose flour blend (recipe below) or all-purpose flour if gluten is not a problem
  • 1/2 cup confectioners’ sugar
  • pinch of salt
  • 1 teaspoon cold water

Filling:

  • 4 eggs
  • 2 cups granulated sugar
  • 2 tablespoons arrowroot powder (or 1/4 cup all-purpose flour if gluten is not a problem)
  • 1 (19 ounce) cans crushed pineapple, drained but for 3 tablespoons juice
  • 3 tablespoons pineapple juice (from can)
  • 1/2 cup fancy flaked coconut
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon dark rum (or 1 1/2 teaspoons rum extract)
  • 3/4 cup fancy flaked coconut

Gluten-Free All-Purpose Flour Blend

  • 1 1/2 cups white rice flour
  • 1/2 cup potato starch (not potato flour)
  • 1/4 cup tapioca starch/flour
  • 1/2 teaspoon xantham gum
  1. Preheat oven to 350˚F (175˚C). Grease a 9″ x 13″ casserole dish.
  2. Beat the coconut oil and butter until smooth. Add the flour, confectioner’s sugar, salt and water. Stir until the mixture resembles light crumbs. IMG1627Pour into the prepared dish and press down until firm. Bake in the oven for 13 minutes or until just starting to brown. Take out to cool for about 15 minutes.IMG1630
  3. In a medium bowl stir together the eggs, sugar, arrowroot powder (or flour), pineapples, juice, 1/2 cup coconut, baking powder, salt and rum. Pour over the crust. Sprinkle the remaining 3/4 cup of coconut over the top.
  4. Bake for 30 minutes or until the filling is firm and the coconut on top is starting to brown. Cool on rack for half an hour. Refrigerate for at least another half an hour before cutting with a plastic knife. Be careful not to drag the knife as this will cause the lemon bars to bunch and make sure you wipe the knife off between cuts. Keep bars chilled in an airtight container until you’re ready to bring them to the party.
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This entry was posted on February 17, 2013 by in Bars, Sweets and tagged , , .

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