No-Mixer Piña Colada Bars

The sun-kissed aroma of tropical flavors fills the air as you take a bite of these decadent No-Mixer Piña Colada Bars. These delightful treats require just about an hour from start to finish, and the best part is that you don’t need any fancy equipment to whip them up. With the combination of sweet pineapple and creamy coconut, these bars are a guaranteed hit at any gathering or a perfect way to indulge yourself.

This recipe is perfect for anyone craving a taste of the tropics, whether it’s for a summer party or a cozy night in. You can make these bars a day ahead of time, and they store beautifully for a quick dessert whenever the craving strikes.

Why You’ll Love This Recipe

• The bars are packed with juicy pineapple and chewy coconut for a delightful texture.
• They come together in under an hour, making them a quick dessert option.
• No mixer is required, so clean-up is a breeze.
• The sweet flavor profile, combined with the tart cherries, creates a refreshing taste experience.

What You’ll Need

Here’s what you need to create these luscious bars:

For the Base

• 1 cup crushed pineapple, drained
• 1/2 cup shredded coconut
• 1/2 cup white chocolate chips
• 1/2 cup maraschino cherries, chopped
• 1/2 cup unsweetened coconut milk
• 1/2 cup granulated sugar
• 1 cup all-purpose flour
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder

White chocolate chips can be substituted with dark chocolate for a richer flavor.

Substitutions & Swaps

• Use full-fat coconut milk for a creamier texture.
• Replace maraschino cherries with dried cherries for a chewier bite.
• Swap shredded coconut for finely chopped nuts for added crunch.
• Use gluten-free flour to make the recipe gluten-free.

How to Make It

Follow these simple steps to create your No-Mixer Piña Colada Bars:

Preheat the Oven

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

Combine Ingredients

In a mixing bowl, combine crushed pineapple, shredded coconut, white chocolate chips, and chopped cherries.

Mix Wet Ingredients

In another bowl, mix together the coconut milk, sugar, melted butter, and vanilla extract until combined.

Add Dry Ingredients

Add the dry ingredients (flour and baking powder) to the wet mixture and stir until just combined.

Fold in the Fruit

Fold in the tropical fruit mixture until evenly distributed.

Pour Mixture

Pour the mixture into the prepared baking dish and spread it out evenly.

Bake

Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.

Cool and Serve

Allow to cool before cutting into bars and serving.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, these bars freeze well for up to 2 months.
Reheat: Enjoy at room temperature or warm in the microwave for 15-20 seconds.

Tips for Best Results

• Ensure the pineapple is well-drained to avoid a soggy base.
• Use room temperature ingredients for better mixing.
• Allow the bars to cool completely before cutting for cleaner slices.
• Experiment with different chocolate types for varied sweetness.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for an indulgent treat.
• Pair with a tropical fruit salad for a vibrant dessert spread.
• Enjoy with a piña colada cocktail for a complete island experience.