*picture above is right before it went into the oven!
When I think of summer foods, my mind goes to fruit! Specifically, pineapple! Who doesn’t love this awesome fruit? So versatile, too! In a salad, as a dessert, on the grill with something savory! You can’t go wrong! These (paleo/gluten free/grain free) pineapple coconut bars are a perfect summer treat. Really easy to make, and the flavor reminds me of a pina colada! Although I made these and had all of my family do the taste testing, these would be the most marvelous ending to a summer BBQ. What do you think?
Paleo Pineapple Coconut Bars
Author: Meg Staples
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 12 bars
Ingredients
for the crust
- ¼ cup coconut oil, melted + more for greasing
- 1 cup almond flour
- ¼ cup coconut sugar or honey crystals
for the filling
- 3 cups chopped pineapple (fresh or canned)
- 1½ cups sweetened or unsweetened coconut flakes (depending on how sweet you like it)
- ¼ cup coconut sugar
- 2 eggs
- 2 tbsp almond flour
- 1 tbsp vanilla extract
- ¼ tsp baking powder
Instructions
- Preheat oven to 350 degrees
- Add all crust ingredients to buzz in a food processor until it forms a ball of dough
- Press dough evenly into the bottom of the pan
- Bake at 350 for 10-15 minutes
- Remove from oven and set aside
- Whisk together coconut sugar, almond flour, and baking powder in a bowl
- Add eggs and vanilla and mix until well combined
- Stir in coconut flakes and pineapple
- Spread mixture evenly over crust (add more coconut flakes for extra topping if desired)
- Bake for 20-25 minutes, until edges are golden.
- Allow to cool completely, then cut into squares (12)
- Best if served chilled!
Yum! These sound delicious and easy to make!
I can’t wait to try these, they sound awesome! What size pan did you use? Thanks!
Hi Tricia! I used a 9 X 12 pan, I’ll edit that in the recipe! Thanks for catching that, and enjoy! They are fabulous!
what is the red mixed in there
That is just the browned crust!
These are excellent, but were very crumbly. I substituted egg whites for egg. Could that be why or something else?
They are pretty crumbly bars, Wendy. Egg whites might have made them more so, but I’m not sure since I haven’t tried it with just egg whites.
would these freeze well?
I haven’t tried to freeze them because they never let that long in my house!!!
Try a little rum flavoring!
The crust recipe was batter-like instead of a ball. I added more almond flour but it didn’t seem to make a difference. Is it really just one cup of almond flour?
You should have a very thin layer on the bottom - it’s a thin crust!