Pineapple Coconut Bars for 16 Bars

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
2. Combine all-purpose flour, almond flour, 55g shredded coconut, and salt in a bowl.
3. Stir in the 56g melted coconut oil and maple syrup until a crumbly dough forms.
4. Press the mixture firmly into the bottom of the pan and bake for 10–12 minutes until edges are mahogany-colored.
5. Pour crushed pineapple (with juice) into a saucepan over medium heat, stir in 25g coconut sugar, and simmer for 8–10 minutes until liquid reduces by one-third.
6. Whisk cornstarch with 1 tbsp water to create a slurry, stir into the pineapple, and simmer for 2 minutes until thick and glossy.
7. Stir in vanilla extract and lime zest, then pour the filling evenly over the pre-baked crust.
8. In a small bowl, toss 50g shredded coconut, 14g melted coconut oil, and 12g coconut sugar together.
9. Sprinkle the coconut crumble mixture evenly over the pineapple layer.
10. Bake for 20–25 minutes until the topping is golden brown.