With a graham cracker-style crust and a gooey tropical pineapple center topped with shredded coconut, these bars are like a piña colada in bar form! These bars are sweet and tangy with loads of Caribbean vibes. Made gluten-free and paleo-friendly!

Summer is in full swing and there are a few things I love more than a nice juicy pineapple these days. The sweet and tropical flavors make me crave the sand and salt water. With these homemade bars, we level up our pineapple game with a crispy base, shredded coconut sprinkled on top, along with extra buttery crumble. You could probably throw some rum in the mix and call it a piña colada ;).

Components of a Pineapple Coconut Crumb Bars

These delicious bars have 3 main components:

graham-cracker style base

sweet pineapple filling

coconut shreds and buttery crumble topping

Pineapple Crisp Bar Ingredients

coconut oil

date nectar (or other sweetener of choice)

molasses

vanilla

coconut sugar

almond flour

baking soda

sea salt

crushed pineapple

arrowroot starch

shredded coconut

How to make Pineapple Coconut Crumb Bars

To prepare the crust, mix together the melted coconut oil, date nectar, molasses, vanilla, and coconut sugar. Fold in the almond flour, baking soda, and sea salt until the mixture forms large clumps that stick together
Reserve ⅔ cup of the mixture and press the remaining amount into an 8 x 8 baking pan lined with parchment paper. I like to do this with the back of a rubber spatula and really press down around the edges and corners. Pre-bake the crust in an oven. Let cool.
While the crust is cooling, make the pineapple filling. The most crucial part of this step is to drain. the. pineapple. Slightly open the can of crushed pineapple (I used Native Forest Crushed Pineapple) and let the excess juice drain out over the sink or keep the juice for smoothies. Then place the pineapple in a bowl with a layer or 2 of paper towels laid down at the bottom of the bowl. This helps drain any left over juice.
Once the pineapple is as dry as you can get it, place it in a bowl and stir in the coconut sugar and arrowroot starch. Spread the pineapple over top of the crust.
In a bowl, mix together the reserved ⅔ cup of the crumble with the shredded coconut. Sprinkle over top of the pineapple and bake in oven again until crispy.

Looking for more fruity treats? Check these out!

Pineapple Coconut Crumb Bars

Author: Ansley Beutler
Prep Time: 10
Cook Time: 25
Total Time: 35 minutes

Print Recipe

Description

Ingredients

Scale

For the crust

⅓ cup coconut oil, melted and cooled
3 Tbsp date nectar (can sub sweetener of choice like maple syrup or honey)
1 tsp molasses
1 tsp vanilla
1 Tbsp coconut sugar
2 cups almond flour
½ tsp baking soda
2 Tbsp Let's Do Organic Unsweetened Shredded Coconut, reserved

For the pineapple filling

1 14-oz can Native Forest Organic Crushed Pineapple, drained
2 Tbsp coconut sugar
3 Tbsp arrowroot powder

Instructions

Preheat oven to 350 F. In a bowl, mix together the coconut oil, date nectar, molasses, vanilla, and coconut sugar until well combined. Fold in the almond flour and baking soda until no flour clumps remain
Reserve ⅔ cup of the mixture for the top layer. With the remaining mixture, press into an 8 x 8 baking pan lined with parchment paper. Make sure to press into the corners. Bake in oven for 13 minutes
While the crust is baking, prepare the pineapple filling by first draining the Native Forest Organic Crushed Pineapple. You want the crushed pineapple to be semi-dry for the filling; use a towel to blot if needed. Add the crushed pineapple to a bowl with the coconut sugar and arrowroot powder and mix well
Once the crust has baked, allow to cool for 10 minutes before spreading the pineapple mixture over top. Finish by sprinkling the reserved ⅔ cup of the crust and the Let's Do Organic Unsweetened Shredded Coconut on top. Bake in oven for another 15 - 18 minutes. Let cool before cutting into squares

Keywords: Pineapple Bars, Pineapple Coconut Bars, Crumb Bars