Pineapple Mango Coconut Bars

This tropical treat features a tender and crumbly coconut shortbread crust topped with a smooth refreshing pineapple mango custard.

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 231

Preheat oven to 350F. Butter and line a 8x8" square baking pan with parchment paper.
Toss the flour and sugar together.
3/4 cup (86g) all-purpose flour, 2 Tbsp granulated sugar
Use a pastry cutter or a fork to cut the butter into the flour mixture until crumbly. Stir in the shredded coconut and press FIRMLY onto the prepared baking pan.
1/4 cup (57g) unsalted butter, 1/2 cup (50g) unsweetened shredded coconut
Bake for 10 minutes or until the edges just start to brown.

Meanwhile, whisk together the fruit juices and sugar.
1/2 cup (125ml) mango juice, 1/2 cup (125ml) pineapple juice, 3/4 cup (150g) granulated sugar
Whisk in the eggs and salt. Sift in the flour, whisk again and gently pour over hot crust.
2 large eggs, pinch of salt, 1/4 cup (30g) all-purpose flour
Reduce oven temperature to 325F and bake for 25 minutes or until custard is set. Cool for 1 hour and chill in the fridge for atleast 1 hour before cutting into squares.

Leftovers can be stored in an airtight container in the fridge for up to 3 days.