Ingredients:

  • 1 1/2 cups (192g) all-purpose flour, plus more for dusting
  • 1/2 cup (100g) granulated sugar (for crust)
  • 1/4 teaspoon salt (for crust)
  • 1/2 cup (1 stick, 113g) unsalted butter, cold and cut into cubes
  • 1 large egg yolk
  • 1 tablespoon cold water
  • 1 (20 ounce) can crushed pineapple, well-drained (approximately 2 cups/450g)
  • 1/2 cup (100g) granulated sugar (for filling)
  • 1/4 cup (30g) cornstarch
  • 1/4 teaspoon salt (for filling)
  • 1/2 cup (120ml) unsweetened coconut milk
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 tablespoon lime juice
  • 1 teaspoon vanilla extract
  • 1/2 cup (50g) shredded sweetened coconut, toasted

Instructions:

  1. Combine flour, sugar, and salt in a food processor or bowl. Pulse or cut in the butter until the mixture resembles coarse crumbs.
  2. Add the egg yolk and cold water; mix until the dough just comes together.
  3. Press the dough evenly into the bottom of the prepared baking pan.
  4. Prick the crust with a fork and chill in the refrigerator for 30 minutes.
  5. Preheat oven to 350°F (175°C).
  6. Bake the crust for 15-20 minutes, or until lightly golden brown.
  7. In a saucepan, combine the drained crushed pineapple, sugar, cornstarch, and salt.
  8. Whisk in the coconut milk and egg yolks until smooth.
  9. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
  10. Remove from heat and stir in the butter, lime juice, and vanilla extract.
  11. Pour the pineapple filling over the baked crust.
  12. Sprinkle the toasted coconut evenly over the filling.
  13. Bake for 20-25 minutes, or until the filling is set and the coconut is lightly golden.
  14. Let the bars cool completely in the pan on a wire rack.
  15. Chill in the refrigerator for at least 2 hours before cutting into squares.