Pineapple Coconut Squares Food

PINEAPPLE COCONUT SQUARES

Steps:

• Preheat the oven to 350 degrees F. Combine the flour and baking powder in a bowl. Cut in the cold butter until the mixture is crumbly. Beat one of the eggs with the cream; mix into the flour mixture. Spread the mixture into an 8 by 8-inch non-stick or greased baking pan. Top and spread with the pineapple. Mix the remaining egg, coconut, sugar, butter and extract together and spread over the pineapple, gently pressing it down. Bake 35 to 40 minutes. Cool on a rack. Chill well, and then cut into 16 squares.

PINEAPPLE-COCONUT SQUARES

Steps:

• Preheat oven to 350 degrees.
• Place pineapple in a strainer over a bowl.
• Reserve juice for another use.
• In a medium bowl beat the butter and sugar together until well blended.
• Stir in flour and salt until combined.
• Press into an ungreased 8 inch square baking pan.
• Press pineapple with a spoon to remove the remaining juice.
• Sprinkle pineapple evenly over crust.
• In a medium bowl beat the egg with brown sugar, coconut, vanilla and salt.
• Gently spread coconut mixture over pineapple, keeping pineapple in place as best as you can.
• Bake for 35 minutes or until topping is golden brown.
• Remove from oven and cool completely on a wire rack.
• Cut into squares.

PINEAPPLE CHEESECAKE BAR

Steps:

• Preheat oven to 350 degrees F. Combine flour, sugar, and butter until mixture is crumbly. Spread evenly into a 13 by 9-inch baking pan with raised sides. Press down until an 1/8 of an inch thick and bake for 10 to 15 minutes or until edges are golden brown.
• Mix cream cheese and 1 cup powdered sugar until frosting texture. Add egg, sugar, crushed pineapple and vanilla extract, mix thoroughly. Fold 1/4 cup white chocolate chips and 1/4 cup chopped macadamia nuts reserving 1/4 cup of each. Bake for additional 15 to 20 minutes or until batter is set. Remove from oven, melt reserved white chocolate chips and drizzle on top and sprinkle with 1/4 cup reserved chopped macadamia nuts. Let stand for 1 hour and cut into bars.

PINEAPPLE COCONUT BARS

Steps:

• Preheat oven to 350 degrees; lightly grease a 13x9-inch baking pan.
• In large bowl, combine 2 1/2 cups flour, coconut, brown sugar, and baking soda.
• Using a pastry blender, cut in 1/2 cup butter until mixture is crumbly.
• Reserve 1 cup crumb mixture for topping.
• Press remaining crumb mixture evenly into bottom of prepared pan.
• Bake for 10 minutes.
• In medium bowl, beat remaining 1/2 cup butter and sugar at medium speed with an electric mixer until creamy.
• Add eggs, one at a time, beating well after each addition.
• Gradually beat in remaining 1 cup flour.
• Stir in pineapple.
• Spread mixture evenly over baked layer.
• Sprinkle evenly with reserved crumb mixture.
• Bake for 25 minutes or until a wooden pick inserted in center comes out clean.
• Let cool completely before cutting into squares.
• Garnish with toasted flaked coconut, if desired.

PINEAPPLE COCONUT SQUARES

Steps:

• In a large bowl, beat butter and sugar. Beat in egg. Combine flour and baking powder; stir into egg mixture. Press into a 9-in. square baking dish coated with cooking spray. Spread pineapple over crust; set aside., For topping, in a small bowl, beat butter and sugar until blended. Beat in eggs. Stir in coconut. Spread over pineapple. Bake at 325° for 35-40 minutes or until golden brown. Cool on a wire rack before cutting.

EASY PINEAPPLE-COCONUT SQUARES

Steps:

• Set oven to 325 degrees.
• Grease a 9-inch square pan.
• In a mixing bowl, beat butter and sugar; beat in egg.
• Combine flour and baking powder; stir into egg mixture.
• Press lightly into a prepared baking dish.
• Spread pineapple over crust; set aside.
• For topping: In a mixing bowl, beat butter with sugar.
• Beat in eggs, then stir in the coconut.
• Spread over pineapple in the baking dish.
• Bake for 30-35 mins, or until golden brown.

PINEAPPLE COCONUT CRUMB BARS RECIPE

Steps:

• Preheat oven to 375 degrees F. Line a square 8" baking pan with parchment paper. Set aside.
• In a medium mixing bowl, whisk together flour, coconut, sugar, baking powder, baking soda and salt. Add cooled butter and stir with a fork, until the mixture resembles coarse crumbs. Reserve one cup of the mixture and press the rest onto the bottom of prepared pan.
• In a medium mixing bowl, stir together crushed pineapple, sugar and cornstarch. Pour over crust and spread evenly.
• Sprinkle the remaining dough mixture over the filling.
• Bake bars on center rack of the oven for 23 to 25 minutes or until the topping is golden, with golden brown spots.
• Cool bars completely on cooling rack. Next, gently lift out of the pan and set on cutting board. Cut into 9 squares and serve.

LOW-FODMAP PINEAPPLE COCONUT BARS/SQUARES; GLUTEN-FREE, DAIRY-FREE

Steps:

• Preheat oven to 350 F. Grease 8 inch square pan with vegetable shortening and line with parchment paper Combine low-FODMAP flour, sugar and xanthan gum in mixer bowl or food processor (I used processor) Add butter and mix on low speed until crumbly (pulse for food processor) Add vanilla and mix well. You will need to use your hands a bit to form it.Press immediately in prepare pan and slightly up the sides Bake for about 15 minutes until set and lightly golden Remove from the oven and let the crust cool for 10 minutes on a rack while preparing the low-FODMAP Pineapple Coconut filling Place the pineapple and 1 cup of shredded coconut in a bowl Sprinkle with low-FODMAP flour, brown sugar and salt. Stir to coat In a large cup or smaller bowl, whisk together the eggs and vanilla Slowly add lime juice, to temper the eggs Add the egg mixture to the pineapple mixture and stir to combine Pour the filling over the crust and top with the remaining coconut Bake for 25-30 minutes, until the coconut turns golden brown Let cool completely before slicing. Can be served immediately or store in refrigerator for 2- 3 days

PINEAPPLE COCONUT BARS

Steps:

• 1. Line the bottom of 9×9 pan with parchment paper that sticks up above the edges on two sides. Grease the other sides. Preheat oven to 350 degrees.
• 2. Mix all ingredients for the crust together in a mixer bowl on low speed. It'll be very crumbly at first, but it will form a ball.
• 3. Press dough evenly into the bottom of the pan.
• 4. Bake at 350 for 10-15 minutes. Set aside.
• 5. To make the filling, whisk together sugar, flour, baking powder and salt in a medium sized bowl.
• 6. Add eggs and vanilla and mix until well combined.
• 7. Stir in walnuts, coconut and pineapple.
• 8. Spread mixture evenly over crust.
• 9. Bake for 20-25 minutes, until edges are golden.
• 10. Allow to cool completely, then cut into squares.

PINEAPPLE COCONUT BARS

Steps:

• Preheat the oven to 350 degrees. Combine the crust ingredients and press the mixture into the bottom of a well-greased or parchment lined 10" square pan. Doubling this recipe will fill a 9x13 pan.
• Bake for 12 minutes (or 15 minutes for a doubled recipe). Remove from the oven and let the crust cool for 10 minutes while preparing the filling.
• Place the pineapple and 1 cup of shredded coconut in a bowl. Sprinkle with flour, brown sugar and salt. Stir to coat. Mix together the eggs, vanilla and lime and stir into the pineapple mixture.
• Pour the filling over the crust and top with the remaining coconut. Bake for 25-27 minutes, until the coconut turns golden brown. Let cool completely before slicing. Enjoy!

CHERRY-PINEAPPLE SQUARES

Steps:

• Mix flour, icing sugar and butter with hands and press into an 8"square pan.
• Bake for 10 to 12 minutes in a 350 degree oven.
• Filling: Put pineapple, its juice, cherries, and white sugar in top of double boiler and when hot add cornstarch mixture.
• Cook until thick and clear, stirring continuously. Remove from heat.
• Add coconut and almond flavouring and spread on top of first mixture.
• Topping: Beat as for meringue and spread on top of filling. Bake slowly for 20 minutes in 300 degree oven.

EASY PINEAPPLE COCONUT SQUARES

Steps:

• Pre-heat oven to 350°
• FOR THE SHORTBREAD BASE
• In a medium bowl mix together with a pastry blender flour, butter and sugar until it resembles coarse crumbs. Put in an 8 inch (20 centimeter) ungreased pan, pat down gently and bake for 15 minutes.
• FOR THE TOPPING
• Meanwhile in a medium bowl cream together butter, sugar and egg, then fold in the well-drained pineapple and ¼ cup coconut, mix well spread over baked base, sprinkle the top with the remaining ¼ cup coconut, return to oven and bake for another 25-30 minutes. Let cool completely before cutting. Enjoy!

PINEAPPLE COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan.
• In large mixing bowl, cream shortening and brown sugar. Add eggs, pineapple and rum, mix well. In separate bowl, mix together the flour, baking powder and salt. Slowly add to egg mixture and beat until well blended. Blend in coconut and spread batter evenly in bottom of pan.
• Bake 25 to 30 minutes. Let cool on wire rack before cutting into bars.

COCONUT PINEAPPLE

Steps:

• Blend 10 to 15 seconds and serve.

PINEAPPLE COCONUT SQUARES

Steps:

• In a mixing bowl, beat butter and sugar. Beat in egg. Combine flour and baking powder; stir into egg mixture. Press into a 9-in. square baking dish coated with nonstick cooking spray. Spread pineapple over crust; set aside.
• For topping, in a mixing bowl, beat butter and sugar. Beat in eggs. Stir in coconut. Spread over pineapple. Bake at 325 degrees F for 35-40 minutes or until golden brown. Cool before cutting.

PINEAPPLE SQUARES

Steps:

• Combine flour, sugar, baking powder, and salt in a bowl. Cut in butter using a pastry cutter or your hands until coarse crumbs form.
• Whisk milk, egg, and vanilla extract together in a small bowl. Add to flour mixture and knead until just combined, adding a little more flour if too wet or a little more milk if too dry. Divide the dough into thirds; 2/3 will be for the bottom, save 1/3 for the top.
• Roll 2/3 the dough out onto a lightly floured surface into an 11x15-inch rectangle. Place dough into the bottom of a 9x13-inch baking pan, making sure it comes at least halfway up the sides.
• Combine pineapple and sugar in a small saucepan and bring to a boil over medium heat, about 5 minutes. Meanwhile, pour reserved pineapple juice into a bowl and add cornstarch; stir until dissolved. Add to the saucepan and stir until thickened, about 5 minutes more. Remove from heat and let filling cool in the refrigerator, about 15 minutes.
• Scrape filling onto the bottom dough in the baking pan and smooth out.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll remaining 1/3 dough out onto a lightly floured surface into a 9x13-inch rectangle. Roll the dough onto the rolling pin and unroll on top of the pineapple filling, making sure edges of the dough reach the edges of the pan.
• Combine flour and sugar in a small bowl. Add vanilla extract and cut in butter until coarse crumbs form. Sprinkle streusel topping over dough.
• Bake in the preheated oven for 45 minutes. Remove from oven and let cool on a rack. Cut into 24 squares.

PINEAPPLE COCONUT SQUARES

Steps:

• In a mixing bowl, beat butter and sugar. Beat in egg. Combine flour and baking powder; stir into egg mixture. Press into a 9-in. square baking dish coated with nonstick cooking spray. Spread pineapple over crust; set aside.
• For topping, in a mixing bowl, beat butter and sugar. Beat in eggs. Stir in coconut. Spread over pineapple. Bake at 325 degrees F for 35-40 minutes or until golden brown. Cool before cutting.

PINEAPPLE SQUARES

Steps:

• Base:.
• Mix ingredients as for pastry - pat into 9 x9 x 2 inch pan.
• Topping:.
• Mix topping ingredients together.
• Pour over pastry.
• Bake @ 350 40 - 45 minute.

PINEAPPLE COCONUT SQUARES

Steps:

• In a mixing bowl, beat butter and sugar. Beat in egg. Combine flour and baking powder; stir into egg mixture. Press into a 9-in. square baking dish coated with nonstick cooking spray. Spread pineapple over crust; set aside.
• For topping, in a mixing bowl, beat butter and sugar. Beat in eggs. Stir in coconut. Spread over pineapple. Bake at 325 degrees F for 35-40 minutes or until golden brown. Cool before cutting.