This easy recipe for Piña Colada Dessert Bars brings a taste of the tropics to your table. With a buttery shortbread crust and a creamy filling flavored with rum extract, pineapple, and coconut, these bars are perfect for summer gatherings, pool parties, or anytime you want a little escape to paradise.
Table of Contents
Why We Love Piña Colada Dessert Bars
This dessert begins with a shortbread-like crust that is both sturdy and buttery, the ideal base for a silky, lemon-bar-style filling. A touch of rum extract pairs with drained crushed pineapple and sweetened coconut to create all the familiar flavors of a piña colada in a sliceable bar. They’re easy to make ahead, travel well, and are a crowd-pleasing choice for warm-weather get-togethers.
Ingredients Needed to Make Piña Colada Dessert Bars
FOR THE CRUST:
- ½ cup butter, softened
- 1 cup all-purpose flour
- ⅓ cup powdered sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
FOR THE FILLING:
- 2 large eggs
- 1 cup granulated sugar
- ½ cup lemon juice
- 2 tablespoons heavy whipping cream
- ¼ teaspoon rum extract
- 2 tablespoons all-purpose flour
- 1 can (8 oz) crushed pineapple, drained
- ¾ cup sweetened flaked coconut
- Confectioners’ sugar, for dusting
- Maraschino cherries for garnish (optional)
How To Make Piña Colada Dessert Bars
(Full printable recipe and exact measurements are included below.)
Overview:
- Prep: Preheat oven to 350°F. Line an 8×8 or 9×9-inch pan with parchment or foil and spray.
- Crust: Mix crust ingredients until crumbly, press into the pan, and dock with a fork.
- Bake crust: Bake 12–15 minutes until the edges are very lightly golden.
- Filling: Whisk eggs, sugar, lemon juice, cream, and rum extract. Add flour, then fold in drained pineapple and coconut.
- Bake: Pour filling over the warm crust and bake 18–25 minutes until the center is set.
- Chill: Cool completely, then refrigerate at least 3 hours or overnight.
- Serve: Dust with confectioners’ sugar, slice into squares, and top with a cherry if desired.
Tips For Making The Best Piña Colada Bars
Read the recipe first. Knowing the steps in advance prevents surprises, especially because these bars need time to chill.
Measure accurately. Pay special attention when measuring flour and powdered sugar; spooning into the cup avoids packing and gives better results.
Line the pan. Use parchment or foil with an overhang so you can lift the bars from the pan easily for clean slicing.
Chill thoroughly. Refrigerate at least three hours, though overnight chilling yields the best texture and flavor.
Avoid overbaking the crust. The crust should remain fairly pale with only a light golden color at the edges so it stays tender under the filling.
Storing And Freezing
Refrigerator: Store leftover bars in an airtight container in the fridge for up to 5 days.
Freezer: Freeze bars in an airtight container for up to 1 month. Thaw overnight in the refrigerator before serving.
Can I Double This Recipe?
Yes. Double the ingredients and bake in a 9×13-inch pan. Baking time is similar, but check for doneness as ovens vary.
More Summer Dessert Recipes To Enjoy
Pair these bars with other seasonal favorites like an orange dreamsicle poke cake, strawberry milkshake cupcakes, an easy fruit trifle, or a no-bake lemonade pie for a sunny dessert spread.
Pina Colada Dessert Bars
Enjoy the flavors of coconut, rum and pineapple and consider it your ticket to a mental tropical paradise.
Ingredients
for the crust:
- ½ cup butter, softened
- 1 cup all-purpose flour
- ⅓ cup powdered sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
for the filling:
- 2 large eggs
- 1 cup granulated sugar
- ½ cup lemon juice
- 2 tablespoons heavy whipping cream
- ¼ teaspoon rum extract
- 2 tablespoons all-purpose flour
- 1 can (8 oz) crushed pineapple, drained
- ¾ cup sweetened flaked coconut
- Confectioners’ sugar, for dusting
- Maraschino cherries for garnish (optional)
Instructions
- Preheat oven to 350°F. Line an 8×8 or 9×9 square baking pan with parchment paper or aluminum foil, leaving an overhang; spray with cooking spray and set aside.
- Shortbread crust: In a medium bowl combine the butter, flour, powdered sugar, cornstarch, and vanilla. Cut in the butter until a crumbly mixture forms. Press evenly into the prepared pan and pierce the crust with a fork a few times. Bake 12–15 minutes, just until the edges are very lightly golden.
- Piña Colada filling: In a large bowl whisk together the eggs, granulated sugar, lemon juice, heavy cream, and rum extract until smooth. Whisk in the 2 tablespoons flour, then gently fold in the drained crushed pineapple and coconut. Pour over the warm crust and bake 18–25 minutes, until the center is set and the edges begin to brown.
- Allow the bars to cool completely at room temperature, then cover and refrigerate for at least 3 hours or overnight. Lift out using the parchment or foil overhang, dust with confectioners’ sugar, slice into squares, and garnish with maraschino cherries if desired.
Notes
Store extra bars in an airtight container in the refrigerator for up to 5 days. To freeze, wrap or place in an airtight container for up to 1 month and thaw overnight in the fridge.
Nutrition Information:
Yield: 9
Serving Size: 1
Amount Per Serving:
Calories: 378
Originally posted in April 2015. Updated March 2021.