After sampling it, my neighbor rushed over to request the recipe from me.

Pineapple coconut bars are a delightful treat that bring a taste of the tropics to your kitchen, even if you're nestled in the heart of the Midwest like me. These bars are inspired by my love for tropical flavors and my need for a quick, satisfying dessert after a long day at work. The combination of sweet pineapple and rich coconut is a match made in heaven, and the crumbly base adds just the right amount of texture. They're perfect for a weekend baking project or a sweet treat to share with friends and family.

These pineapple coconut bars are a versatile dessert that can be enjoyed on their own or paired with a scoop of vanilla ice cream for an extra indulgent treat. They also go well with a cup of hot tea or coffee, making them a perfect afternoon snack. If you're serving them at a gathering, consider adding a fruit salad on the side to complement the tropical flavors.

Servings: 12

1 cup all-purpose flour
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1/2 cup shredded coconut
1 can (20 oz) crushed pineapple, drained
1/2 cup sweetened condensed milk
1/4 cup brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.

In a medium bowl, mix together the flour, melted butter, granulated sugar, and salt until crumbly. Press this mixture firmly into the bottom of the prepared baking dish to form the crust.

Bake the crust for 10 minutes, then remove from the oven and set aside.

In another bowl, combine the drained crushed pineapple, sweetened condensed milk, brown sugar, and vanilla extract. Stir until well mixed.

Pour the pineapple mixture over the pre-baked crust, spreading it evenly.

Sprinkle the shredded coconut evenly over the top of the pineapple layer.

Return the dish to the oven and bake for an additional 20-25 minutes, or until the coconut is golden brown.

Allow the bars to cool completely in the pan before lifting them out using the parchment paper and cutting into squares.

For a nutty twist, add 1/4 cup of chopped macadamia nuts to the crust mixture. If you prefer a more citrusy flavor, add a teaspoon of lemon or lime zest to the pineapple filling. For a gluten-free version, substitute the all-purpose flour with almond flour. These bars can also be made vegan by using coconut oil instead of butter and a vegan condensed milk alternative.