Sunday, September 19, 2010


This recipe is extremely easy and delicious! The base is a cookie and the filling a creamy pineapple custard and coconut topping. The hardest part is wait for it to bake... cool... and then refrigerate... cut... and finaly eat!

Cookie base
3.5oz butter
2.1oz sugar
1 small egg
1 tsp vanilla extract
7.7oz all-purpose flour

Pineapple and coconut custard
1 cup drained canned pineapple
1 can sweetened condensed milk
4oz milk
4 tbsp milk powder
2 eggs
3.5oz shredded coconut

1. Preheat oven to 355°F.
2. Beat butter, sugar until light and fluffy. Add the egg and vanilla and beat a little more. Mix in the flour with a spatula.
3. Pour batter in a 12x8.5in. baking dish and bake for 20 minutes or until golden brown.

Pineapple and coconut custard
4. While the cookie base cooks, blend the pineapple, condensed milk, milk, dry milk and eggs.
5. Simmer some water for a water bath.
6. When the batter finishes baking, pour the mixture from the blender over the cookie (still in the baking dish) and place the dish iver a bigger pan. Add some boiling water in the bigger pan, covering about on inch of the smaller dish. Place in oven for another 30-40 minutes, until the custard is firm, but after half the cooking time is done, when the custard is still a little runny, add the coconut. Add more water to the bigger dish throughout the cooking process if necessary.
7. Allow to cool and refrigerate. Cut in bar shapes and serve.

Makes 15 bars


  1. These look perfectly delightful! I love pineapple and coconut together :)


  2. They look so good! I have never tried pineaple and coconut togheter, but I am sure now I will give them a try.

  3. I love this combination. Looks delicious.

  4. Girls, thank you so much for the comments!

  5. I loved the combo,and the bars looks perfetly done and so delicious, lovely clicks priscilla...


Pin It button on image hover