Delicious Pina Colada Bars Recipe

This Pina Colada Bars recipe is a simple, flavor-packed treat that delivers bold taste with minimal effort. This no-bake dessert combines fresh ingredients and an easy assembly method to create a satisfying dessert that works for busy days or relaxed gatherings. It’s balanced, quick to prepare, and consistently delicious, reminiscent of the tropical cocktail it’s named after.

This recipe uses everyday ingredients that are easy to find and work well together for a balanced, tropical result, capturing the essence of a Pina Colada in bar form.

For the Bars:

• ½ cup unsalted butter, softened
• ½ cup packed light brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon coconut extract
• 1 teaspoon rum extract (use only if the dietary restriction allows non-alcoholic flavoring, otherwise omit or use more coconut extract)
• 2 ½ cups all purpose flour (300g)
• 1 teaspoon baking powder
• ½ teaspoon table salt
• 1 cup sweetened shredded coconut

For the Frosting:

• ½ cup unsalted butter, softened
• ¼ teaspoon table salt
• 1 – 8 ounce can crushed pineapple, drained very well (save juice)
• 4 ½ cups powdered sugar
• 1 tablespoon pineapple juice (reserved from crushed pineapple)
• 1 ½ cups sweetened shredded coconut
• ½ cup toasted coconut
• 24 cherries with stems, patted dry
• 24 pieces dried pineapple

You can swap ingredients based on what you have. For a dairy-free version, use a dairy-free butter substitute for both the bars and the frosting. If you don’t have rum extract, you can omit it or use an additional teaspoon of coconut extract for a stronger coconut flavor. Ensure the crushed pineapple is drained extremely well to prevent a soggy frosting. If you can’t find dried pineapple, omit or add extra toasted coconut for texture. If you need these to be gluten-free, use a good quality gluten-free all-purpose flour blend. For a more intense tropical flavor, try adding a touch of lime zest to the frosting.

1. Preheat Oven & Prepare Pan: Preheat the oven to 375°F (190°C). Spray a 9×13-inch glass pan with nonstick cooking spray.
2. Cream Butter and Sugars: In a large bowl, beat the softened butter with the packed light brown sugar and granulated sugar until creamy and well combined.
3. Add Wet Ingredients: Add the large egg and the coconut extract and rum extract (if using) to the butter mixture. Beat again until thoroughly combined.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and table salt. Stir in the 1 cup of sweetened shredded coconut.
5. Form Dough: Slowly add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until a soft dough forms. Do not overmix.
6. Press Dough into Pan: Press the cookie dough evenly into the bottom of the prepared 9×13-inch pan, creating a solid base layer.
7. Bake Bars: Bake for 14 minutes, or until the edges are lightly golden and the center is set. Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. This step is crucial for the frosting to set properly.
8. Make the Frosting: While the bars are cooling, prepare the frosting. In a medium bowl, beat the softened butter and ¼ teaspoon of table salt until creamy.
9. Add Pineapple: Add the very well-drained crushed pineapple to the butter mixture and beat until fully incorporated and creamy.
10. Sweeten Frosting: Gradually add the powdered sugar and the 1 tablespoon of reserved pineapple juice, beating until the frosting is smooth and creamy.
11. Add Coconut to Frosting: Stir in the 1 ½ cups of sweetened shredded coconut until evenly distributed throughout the frosting.
12. Frost the Bars: Once the cookie base is completely cooled, spread the unsweetened coconut frosting evenly over the top.
13. Garnish: Sprinkle the ½ cup of toasted coconut evenly over the frosting.
14. Cut and Serve: Before serving, cut the cooled bars into 24 pieces. Top each bar with a garnished cherry and a piece of dried pineapple.

• Applying frosting to a warm bar base will result in a melted, messy frosting layer. Patience is key here!
• Not draining the pineapple sufficiently can lead to a runny frosting that slides off the bars.
• Overmixing the bar dough can result in tough bars. Mix just until combined.

• Lime Zest Boost: Add 1-2 teaspoons of lime zest to the frosting for an extra tropical tang that complements the pineapple.
• Coconut Cream Swirl: Swirl a tablespoon or two of thick coconut cream into the frosting for added richness and a slightly different texture.
• Nutty Topping: Add some chopped macadamia nuts or slivered almonds into the toasted coconut topping for extra crunch and flavor complexity.

• Serve these delightful bars as a sweet ending to any meal, especially during warm weather.
• They are perfect for potlucks, parties, or as a delightful afternoon treat.
• Pair with a refreshing glass of iced tea or a tropical fruit punch.

Can I use fresh pineapple instead of canned?

Yes, but you will need to cook it down to reduce its moisture content significantly before draining very well. Canned crushed pineapple is recommended for its convenience and texture.

Can I omit the rum extract?

Absolutely. If you prefer to omit the rum extract or if it’s not suitable for your dietary needs, simply use additional coconut extract or another complementary extract like vanilla extract, or omit it entirely. The flavor will still be delicious.

How do I get the garnishes to stick?

The frosting is sticky enough to hold the toasted coconut. For the cherries and dried pineapple, pressing them gently into the frosting just before serving should keep them in place.

These Pina Colada Bars are a delightful escape to the tropics in every bite. They are reliable, quick to assemble, and wonderfully adaptable to different preferences. With their sweet coconut, tangy pineapple, and buttery cookie base, they are a perfect option for everyday baking and deliver consistent, crowd-pleasing results every time.

Delicious Pina Colada Bars Recipe

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A no-bake tropical dessert capturing the essence of a pina colada with a buttery crust, tangy pineapple frosting, and coconut accents. Quick to assemble and perfect for gatherings.

• Author: Clarice
• Prep Time: 15
• Cook Time: 14
• Total Time: 29
• Yield: 24 bars
• Category: Dessert
• Method: Baking (no-bake assembly)
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Bars:
½ cup unsalted butter (softened)
½ cup packed light brown sugar
½ cup granulated sugar
1 large egg
1 teaspoon coconut extract
2 ½ cups all-purpose flour (300g)
1 teaspoon baking powder
½ teaspoon table salt
1 cup sweetened shredded coconut
For the Frosting:
½ cup unsalted butter (softened)
¼ teaspoon table salt
1 – 8 ounce can crushed pineapple (drained)
4 ½ cups powdered sugar
1 tablespoon pineapple juice (reserved from crushed pineapple)
1 ½ cups sweetened shredded coconut
½ cup toasted coconut
24 cherries (with stems, patted dry)
24 pieces dried pineapple

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Instructions

Preheat oven to 290°F (145°C)
Blend butter, brown sugar, and granulated sugar until smooth
Beat in egg and coconut extract
Mix in flour, baking powder, salt, and shredded coconut
Press half the mixture into a 13×9-inch pan
Bake for 10 minutes
Cool completely
In a bowl, combine softened butter and salt
Mix in drained crushed pineapple, powdered sugar, and pineapple juice until stiff
Fold in 1 ½ cups shredded coconut
Spread frosting over cooled crust
Top with remaining dough and bake 4 minutes
Cool completely
Decorate with toasted coconut, cherries, and dried pineapple pieces

Notes

Substituted rum extract with coconut extract
Cherries and dried pineapple make festive garnishes
Store in an airtight container at room temperature for up to 48 hours
For extra flavor, use toasted shredded coconut in the topping