Pina Colada Bars Recipe

Name: Pina Colada Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups vegan vanilla wafer cookies; 1 Tbs. canola oil; 1 Tbs. unsweetened almond milk; 1 12-oz pkg. extra-firm silken tofu, drained; 1 ripe medium banana; 1/2 cup low-fat coconut milk; ⅔ cup sugar; 1/4 cup fresh lemon juice; 2 Tbs. coconut oil; 2 Tbs. cornstarch; 1 Tbs. pure vanilla extract; 1/2 tsp. sea salt; 1 cup unsweetened shredded coconut; 2 cups chopped fresh pineapple; 1/4 cup sugar; 2 Tbs. fresh lemon juice; 1 Tbs. cornstarch

Servings: persons

2 cups vegan vanilla wafer cookies
1 Tbs. canola oil
1 Tbs. unsweetened almond milk
1 12-oz pkg. extra-firm silken tofu, drained
1 ripe medium banana
1/2 cup low-fat coconut milk
⅔ cup sugar
1/4 cup fresh lemon juice
2 Tbs. coconut oil
2 Tbs. cornstarch
1 Tbs. pure vanilla extract
1/2 tsp. sea salt
1 cup unsweetened shredded coconut
2 cups chopped fresh pineapple
1/4 cup sugar
2 Tbs. fresh lemon juice
1 Tbs. cornstarch

1
Preheat oven to 350F, and coat 8-inch square baking pan with cooking spray.
2
To prepare Crust: Pulse cookies into crumbs in food processor.
3
Transfer to bowl, and mix in canola oil and almond milk.
4
Press mixture into bottom of prepared pan.
5
Bake 8 minutes, then cool.
6
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.
7
Transfer to bowl, and fold in shredded coconut.
8
Pour over Crust in pan.
9
Bake 55 minutes to 1 hour, or until top is lightly puffed and edges pull away from pan.
10
Cool on wire rack.
11
To make Topping: Bring pineapple, sugar, lemon juice, and cornstarch to a boil in saucepan.
12
Reduce heat to medium, and simmer 5 minutes.
13
Pour mixture over Coconut Layer.
14
Cool until Topping is no longer steaming and baking pan is cool to touch.
15
Wrap in plastic wrap, and chill 3 hours.
16
Slice into 12 bars with thin metal spatula dipped in water.

1797

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups vegan vanilla wafer cookies, 1 Tbs. canola oil, 1 Tbs. unsweetened almond milk, 1 12-oz pkg. extra-firm silken tofu, drained, and more.

Yes, Pina Colada Bars falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pina Colada Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions