Pina Colada Bars (Vegan)

Tangy and Refreshing Pineapple and Coconut topping accented with Zesty Lime layered over Buttery and Coco-nutty Shortbread Crust.

These Pina Colada Bars are the perfect end of summer treat. Bursting with flavor but still light and refreshing. End summer right with these tropical morsels. This recipe is fast and easy to make with excellent turn out.

Ingredients

Crust

¾ cup vegan butter, at room temperature

½ cup organic granulated sugar

¼ cup unflavored non-dairy milk

2 cups all-purpose flour

¼ cup toasted coconut shavings

½ teaspoon salt

Top

¾ cup pineapple juice

½ cup cornstarch

1 can full fat coconut milk, about 1 ¾ cup

1 ¼ cups organic granulated sugar

2 tablespoons lime zest

2 teaspoon lime juice from about 2 limes

½ teaspoon salt

Procedures

Preheat oven to 350.

Line a 9x13 inch pan with parchment paper.

Start by making the crust. In a medium mixing bowl, cream together the vegan butter, non-dairy milk, and ½ cup of sugar. Add the all-purpose flour, salt, coconut shavings and mix until well combined. Try not to over mix so it doesn’t become too tough. Press the dough into the parchment paper lined pan making an even crust. Place into the oven and bake for 15-17 minutes or until golden brown around the edges. When finished baking remove from the oven, set side and let cool.

Next make the Top layer. In a medium sized saucepan add the coconut milk, salt, lime zest, lime juice, and sugar. In a separate small bowl or cup add the pineapple juice and cornstarch. Whisk well until all the cornstarch is completely dissolved. Heat the pan with coconut milk mixture over medium high heat until it comes to a simmer. Turn off the heat and give the cornstarch and pineapple juice one last stir before slowly pouring it into the coconut milk mixture. Continuously stir the pot while pouring in the cornstarch mixture. The liquid should start to thicken and turn opaque. It is done cooking when the mixture evenly coats the back of a spoon.

Pour the mixture over the crust into the 9x 13 in pan and smooth out evenly with a spatula. Gently tap the pan on a flat surface to remove any air bubbles. Place into the oven and bake for another 15 minutes. Remove from the oven when the time has elapsed and place on a wire rack to cool.

Once it has come down to room temperature, about an hour later, cover with plastic wrap and place in the refrigerator. Let chill overnight or at least 4 hours before cutting and serving. This recipe should make about 8 large bars or 12 small bars. Dust with powdered sugar or more toasted coconut before serving and enjoy. Keep refrigerated for freshness. Can be held in the refrigerator for up to 7 days.