Pineapple Coconut Dessert Bars {gluten free, vegan}
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 25-36 squares
Deliciously sweet and tangy, these pineapple coconut dessert bars are a win!
  • 1 cup brown sugar
  • 1 cup all-purpose gluten-free flour blend (*see notes)
  • ½ cup vegan margarine
  • 1½ cups shredded unsweetened coconut
  • -----------------------------------------------------------------------
  • ¾ cup organic cane sugar
  • 1 tablespoon lemon juice**
  • 1 x 14 oz. can of crushed pineapple with juice
  • 1 tablespoon vegan margarine
  • 3 tablespoons cornstarch
  1. Preheat oven to 350°F. Grease an 9x9 baking dish.
  2. Mix brown sugar, gluten-free flour, first amount of vegan margarine (1/2 cup) and coconut together in a bowl until crumbly.
  3. Press about ⅔ of the mixture firmly into the bottom of the prepared baking dish. Reserve the remaining ⅓ of the mixture for topping.
  4. Combine the organic cane sugar, lemon juice, crushed pineapple with juice, second amount of vegan margarine (1 tablespoon) and cornstarch in a saucepan. Bring to a boil over medium heat, stirring constantly so as not to scorch.
  5. Cook until mixture has thickened. Remove from heat and let cool slightly.
  6. Spread the cooked pineapple mixture gently over the pressed base.
  7. Cover evenly with the remaining ⅓ of the crumb mixture and press down gently with your hand.
  8. Bake in preheated oven for 25-30 minutes, until nice and golden brown.
  9. Remove from oven and cut into squares while still warm. Let cool completely before removing squares from pan and serving.
* You can use pretty much any brand of all-purpose gluten-free flour blend, or even just use straight up brown rice flour. ** Just use regular bottled lemon juice concentrate.
Recipe by These Things I Love at