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Piña Colada Bars

Stretch those poolside summer days well into autumn with these cocktail-inspired treats.

Ingredients: 

Ingredient Set Name: 

Crust

Ingredients: 

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2 cups vegan vanilla wafer cookies
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1 Tbs. canola oil
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1 Tbs. unsweetened almond milk

Ingredient Set Name: 

Coconut Layer

Ingredients: 

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1 12-oz pkg. extra-firm silken tofu, drained
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1 ripe medium banana
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½ cup low-fat coconut milk
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⅔ cup sugar
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¼ cup fresh lemon juice
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2 Tbs. coconut oil
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2 Tbs. cornstarch
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1 Tbs. pure vanilla extract
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½ tsp. sea salt
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1 cup unsweetened shredded coconut

Ingredient Set Name: 

Topping

Ingredients: 

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2 cups chopped fresh pineapple
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¼ cup sugar
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2 Tbs. fresh lemon juice
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1 Tbs. cornstarch

Instructions: 

  1. Preheat oven to 350°F, and coat 8-inch square baking pan with cooking spray.
  2. To prepare Crust: Pulse cookies into crumbs in food processor. Transfer to bowl, and mix in canola oil and almond milk. Press mixture into bottom of prepared pan. Bake 8 minutes, then cool.
  3. To make Coconut Layer: Blend tofu, banana, coconut milk, sugar, lemon juice, coconut oil, cornstarch, vanilla, and salt in blender until very smooth, occasionally scraping down sides with rubber spatula. Transfer to bowl, and fold in shredded coconut. Pour over Crust in pan. Bake 55 minutes to 1 hour, or until top is lightly puffed and edges pull away from pan. Cool on wire rack.
  4.  To make Topping: Bring pineapple, sugar, lemon juice, and cornstarch to a boil in saucepan. Reduce heat to medium, and simmer 5 minutes. Pour mixture over Coconut Layer.
  5. Cool until Topping is no longer steaming and baking pan is cool to touch. Wrap in plastic wrap, and chill 3 hours. Slice into 12 bars with thin metal spatula dipped in water.

Nutrition Information: 

Calories: 
288
Protein: 
4 g
Total Fat: 
14 g
Saturated Fat: 
7 g
Carbohydrates: 
40 g
Cholesterol: 
0 mg
Sodium: 
173 mg
Fiber: 
3 g
Sugar: 
26 g
Yield: 
Makes 12 bars

Comments on this Recipe

Amazing! But it's Isa, so of course it is amazing. Seriously, my husband and I finished this batch in two evenings. And that took restraint.

My daughter made these two nights ago and they are so scrumptious. The perfect dessert to take the cold, frozen winter blues away and make you think you are in a warm, tropical paradise! The topping reminded my family of the pineapple empanadas we love that we buy at a local Mexican bakery. Make two, one for your family and one to give away to friends!

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