Piña Colada Dessert Bars {+VIDEO}
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This easy recipe for Piña Colada Dessert Bars is your ticket to a tropical paradise! Enjoy the flavors of coconut, rum and pineapple and feel like you’re swinging in a hammock at the beach. Make a batch today for an instant vacation.
Table of Contents
Why We Love Piña Colada Dessert Bars
This piña colada dessert starts off as a lemon bar because I was going for was a creamy, flavorful filling. The shortbread crust is sturdy and buttery all at the same time. Add a little rum flavoring, fold in some pineapple and coconut, and you’re in the tropics!
If you like Piña Coladas (and getting caught in the rain…) then you’ll love these bars. They have all of the flavors of the classic tropical drink all in one delicious dessert bar. I love making them for pool parties, summertime potlucks, or just when we need a little pick me up around the house. These bars are a tropical dream…..if you like piña coladas, you must try this pina colada dessert.
The shortbread crust for these bars is both sturdy and buttery, which is perfect for holding the creamy filling on top! The sweet powdered sugar and a maraschino cherry on top are the perfect garnishes to this fun, summer-loving dessert. When you make a batch, you’ll be able to enjoy the flavors of coconut, rum, and pineapple and make it your ticket to a mental tropical paradise. Yum!
Ingredients Needed to Make Piña Colada Dessert Bars
FOR THE CRUST:
- butter, softened
- all-purpose flour
- powdered sugar
- cornstarch
- vanilla extract
FOR THE FILLING:
- large eggs
- granulated sugar
- lemon juice
- heavy whipping cream
- rum extract
- all-purpose flour
- crushed pineapple, drained
- sweetened flaked coconut
- powdered sugar, for dusting
- maraschino cherries for garnish (optional)
How To Make Piña Colada Dessert Bars
(full printable recipe at the end of this post)
Prep: Preheat oven. Line and spray an 8×8 or 9×9-inch pan.
Crust: Mix crust ingredients until crumbly. Press into the pan and poke with a fork.
Bake Crust: Bake until edges are lightly golden.
Filling: Whisk eggs, sugar, lemon juice, cream, and rum extract. Add flour, pineapple, and coconut.
Bake: Pour over crust and bake until set.
Chill: Cool completely, then refrigerate 3+ hours or overnight.
Serve: Dust with powdered sugar, slice, and garnish with cherries if desired.
Tips For Making The Best Piña Colada Bars
Always make sure you read through any recipe before starting. It’s the golden rule (if you will) of baking. This will allow you to know ahead of time what needs to be done, so you’re not caught by surprise when you find out you need to chill, thaw, soak or rest something in the recipe. For example, this pina colada dessert should cool and chill at least 3 hours before serving. Great for a make-ahead dessert, but not so good for a last-minute dessert.
Accurately measure your ingredients! This is especially important when measuring flour and powdered sugar. Spoon the flour (or powdered sugar) into the measuring cup to measure it correctly.
Don’t skip lining your pan. Not only does this prevent the bars from sticking to the pan, but it makes it easy to remove the whole dessert from the pan. After lifting the cold dessert from the pan, discard the parchment paper (or foil) and place the dessert on a cutting board. You can now easily slice into even squares.
Although it’s pure torture, you have to let the bars refrigerate for at least 3 hours before serving! I recommend letting them cool overnight in the fridge, though, because that really allows the bars time to settle and develop the perfect flavor and desired texture.
Really be careful to not overbake the crust. When you think of a baked crust, typically an image of a golden-brown crust comes to mind. For this recipe, however, you want a crust that is very lightly golden around the edges
Storing And Freezing
How long will these tropical dessert bars stay fresh? If you happen to have any leftover bars, you can store them in an airtight container in the fridge for up to 5 days.
Can I freeze pina colada dessert bars? Definitely! You can freeze these bars in an airtight container for up to 1 month. When you’re ready to serve them, just let them thaw in the fridge overnight and they should be good as new.
Can I Double This Recipe?
You sure can double this pina colada dessert! Simply double the ingredients and bake in a 9×13 pan. Bake times should remain the same, but keep a close eye on them.
More Summer Dessert Recipes To Enjoy
Enjoy the sunshine with some of my favorite summer-time dessert recipes!
Orange Dreamsicle Jello Poke Cake – Vanilla cake soaked in orange Jello and topped with whipped topping—just like a classic creamsicle.
Strawberry Milkshake Cupcakes – French vanilla cupcakes topped with fresh strawberry buttercream for sweet milkshake flavor in every bite.mpliment to the french vanilla cake beneath in these Strawberry Milkshake Cupcakes!
Easy Fruit Trifle – Layers of angel food cake, pudding, whipped topping, and fruit filling—an easy make-ahead dessert everyone loves.
No-Bake Lemonade Pie – Cool, creamy, and bursting with lemon flavor. This no-bake pie is the perfect easy summer treat.
Originally posted in April 2015. UPDATED March 2021. We spiffed up this post with more info! No changes to the original recipe.
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 8x8 or 9x9 square baking pan with parchment paper or aluminum foil, leaving overhang, spray with cooking spray, and set aside.
- Shortbread Crust - Combine all ingredients in a medium mixing bowl, cutting in the butter with a pastry cutter or wooden spoon until a crumbly mixture forms. Transfer dough to prepared pan and press dough into the prepared pan, using your fingertips. Randomly pierce crust with a fork about a dozen times so steam can escape while it bakes. Bake 12 to 15 minutes, or until lightly golden around the edges. The crust should still be white but crusted over. While the crust bakes, make the filling.
- Piña Colada filling - In a large bowl, combine eggs, sugar, lemon juice, cream, rum extract, and whisk until smooth. Add the flour and whisk until smooth. Stir in pineapple and coconut. Pour mixture over warm crust. Bake for 18 to 25 minutes or until the center does not jiggle when shaken and edges begin to brown. Allow bars to cool completely at room temperature.
- Cover the pan and refrigerate for at least three hours, or overnight. Before serving, lift out of the pan with foil overhang, lightly sprinkle with powdered sugar, and slice to serve. Optionally, garnish squares with a maraschino cherry.
Notes
Store extra bars in an airtight container in the refrigerator for up to 5 days.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 378Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 72mgSodium: 122mgCarbohydrates: 60gFiber: 2gSugar: 44gProtein: 4g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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Oh, man, these bars look extraordinary! Cannot wait to try them 🙂
Will skipping the rum extract leave the flavor lacking?
I’ve never made them with out the rum extract, but I would imagine you could replace it with vanilla extract and still be happy!
I am so ready for warm weather and sunshine!! These are gorgeous Cheryl!
Perfect bars for spring and summer!
I’ve been waxing romantic about our trip to Hawaii a few months ago, so these bars are just what I need to take me back to paradise!
I could use a mental tropical vacation right now, and I know these would take me there!!
I may not be on a cruise right now but this is the next best thing! Whoa those are so pretty!
There’s nothing better than sipping a pina colada on the beach. Your bars look delicious! I love the drink and I’m sure I’ll love your bars.
So wonderful. Bright and cheery and full of tropical vacation memories!
I have a pineapple on the counter now just begging for me to make this recipe. Can’t wait!
That looks like the perfect summer dessert!
This looks perfect for summer! So bright and delicious!
Having difficulty retrieving the recipe for the layered chocolate dessert with a baked crust then whipped toping etc. with mini choc chips sprinkled on top. So beautiful!
Is there a sub for the heavy cream? Any chance I can use soy milk?
I’m sorry, I have not tried soy milk, but let us know how it turns out if you try it!