Gluten Free Pinkglow® Pineapple Coconut Bars

Ingredients

For the Crust

• ¾ cup unsweetened coconut flakes
• 1 1/3 Bob Red Mill Gluten Free Pie Crust mix*
• 1/3 CUP sugar,
• pinch of salt
• 12Tbs butter cold
• 4Tbs shortening cold
• 6Tbs ice water

*For NON gluten free

• ¾ cup unsweetened coconut flakes
• 1 1/3 cups all-purpose flour
• 1/3 cup powdered sugar
• Pinch of salt
• ½ cup cold butter, cut into small pieces

For the Filling

• 2 large eggs
• 1 cup granulated sugar
• ½ cup sour cream
• Pinch of salt
• ½ cup all-purpose flour
• ½ Pinkglow® Pink Pineapple, cut into thin slices

For the Glaze

• 2/3 cup powdered sugar
• ½ teaspoon ground ginger
• 4 Tablespoons heavy cream

Directions

1. Preheat oven to 350°F. Line an 8X8 baking dish with parchment paper allowing overhand for easy removal.
2. Spread coconut flakes in a dry skillet. Cook over medium heat, stirring frequently until toasted. Cool slightly.
3. To make the crust: In a medium bowl, mix together toasted coconut flakes, 1 1/3 cups flour, sugar, and a pinch of salt. Cut in cold butter, shortening and water using a fork or pastry blender until mixture resembles a coarse meal.
4. Press mixture firmly into the bottom of the prepared pan. Bake for 15-20 minutes until the edges begin to turn golden brown. Remove from oven and cool slightly.
5. To make the filling: Whisk together eggs, granulated sugar, sour cream, pinch of salt and ½ cup flour.
6. Arrange pineapple slices in an even layer over the pre-baked crust. Pour filling mixture over the pineapple. Bake for 1 hour until mixture is set in the center and the edges are golden brown. Remove from oven and allow to cool for at least 15 minutes before glazing.
7. To make the glaze: Whisk together powdered sugar, ginger and heavy cream. Pour evenly over the top of the bars. Refrigerate for at least 1 hour before slicing with a serrated knife.