Mar/April2020

Pineapple Coconut Bars Kitchen: Gayle Anderson Ingredients 2 cups flour ¾ cup butter, softened ½ tsp vanilla extract 1 1/3 cup sugar, divided ½ tsp kosher salt, divided 4 cups fresh pineapple, chopped ½ cup coconut ¼ cup cornstarch 1 ½ Tbl lemon juice ¼ cup silvered almonds (optional) Steps: Preheat oven 375 and lightly ocat a 9” square baking pan with cooking spray. In a mixing bowl, beat flour, butter, vanilla, 1 cup of sugar and ¼ tsp salt till mixture resembles coarse crumbs, about 1 minute. Reserve 1 cup of crumb mixture in a small bowl for the topping. Press remaining crumb mixture evenly into bottom of the prepared pan.

Bake crust until golden brown, about 18 minutes and let cool 30 min. (don’t turn oven off) Meanwhile stir together chopped pineapple, cornstarch, lemon juice, coconut, 1/3 cup of sugar and ¼ tsp of salt until thoroughly combined. Spread over baked crust (top with almonds if desired). Bake at 375 for 45-55 minutes.