Pinkglow® Pineapple Coconut Crumb Bars


For the crust and crumb topping

  • ½ cup butter (melted)
  • ⅓ cup granulated sugar
  • 1 cup shredded sweetened coconut
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups all-purpose flour

For the Pinkglow® Pineapple filling

  • 1 Pinkglow®Pineapple, crushed
  • 3 tablespoons granulated sugar
  • 2 tablespoons cornstarch


To make the crust and crumb topping

  1. Preheat the oven to 350 degrees.
  2. Using a hand or stand mixer, combine melted butter, sugar, coconut, baking soda and salt. Mix until well combined, then scrape down the bowl.
  3. Add the flour and mix until combined. The mixture will be crumbly. Use your hands to press it together slightly.
  4. Line an 8x8 pan with parchment paper and press a little over half of the mixture down in the bottom of the pan. Set the rest of the mixture aside.
  5. Bake for 10 minutes. Remove it from the oven and set aside.

To make the PinkglowⓇ Pineapple filling

  1. Chop up an entire PinkglowⓇ Pineapple and use a food processor to crush it until it’s smooth.
  2. Place the crushed pineapple in a small saucepan along with the sugar and cornstarch. Heat on the stovetop on low-medium heat until it thickens (about 5 minutes), stirring every 30 seconds.
  3. Remove the mixture from heat and pour it over the baked crust.
  4. Press the remaining crumb mixture between your fingertips to make larger pieces and sprinkle it over the filling.
  5. Bake for 15 minutes or until the crumb topping just begins to brown. Remove them from the oven and allow them to cool to room temperature before cutting into them (you can also set them in the fridge for faster cooling).